Baked Cod

Method7 steps · about 30 min

1. 1

   Step 1: Prep aromatics: Peel and mince the garlic (6). Lightly smash the cloves and remove the skin. Chop off the hard root ends. Smash again and finely mince the cloves.; Smash the ginger (1 1/2 oz), flattening until it's almost a paste. This loosens up the fibers and helps create a fine mince rather than firm chunks. Chop until the ginger is finely minced.; Smash the scallions (1/2 oz), then slice into shorter sections. Line up the pieces and chop until the scallions are as finely minced as the garlic and ginger.

   Uses 6 garlic cloves · 1 1/2 oz ginger · 1/2 oz scallion

2. 2

   Step 2: Mix the marinade garlic salt (1 tbsp), 1 tsp marinade sugar, white pepper (1/4 tsp), cornstarch (2 tsp) and cooking wine (1 tsp). Stir in all the minced garlic, ginger and scallion.

   Uses Minced garlic ginger and scallion · 1 tbsp garlic salt for marinade · 1 tsp sugar for marinade · 1/4 tsp white pepper · 2 tsp cornstarch · 1 tsp cooking wine

3. 3

   Step 3: Mix the dipping light soy sauce (1 tbsp), dark soy sauce (1 tsp), rice vinegar (1 tbsp) and separate 2 tbsp dipping sugar. Add the optional chili sauce (1/2 tsp) if desired. Keep the clean dipping sauce separate from raw fish.

   Uses 1 tbsp light soy sauce for dipping · 1 tsp dark soy sauce for dipping · 1 tbsp rice vinegar · 2 tbsp sugar for dipping · 1/2 tsp chili sauce, optional, for dipping

4. 4

   Step 4: Pat the cod fillets dry with paper towels. Coat evenly with the prepared aromatic marinade.

   Uses 2 lb wild Alaskan Pacific cod fillets · Prepared aromatic marinade

5. 5

   Step 5: Coat the marinated cod with the separate 1 tbsp fish oil. Choose one cooking route. Air fryer: use a foil-lined basket only as permitted by the appliance, keeping airflow gaps; drizzle 1 tsp of the divided 3 tsp oil on the lining. Arrange the fillets without crowding, topping with any remaining raw-fish marinade paste before cooking. Air-fry at 375°F / 190°C, initially setting 12 minutes. After 6 minutes drizzle on another 1 tsp from the divided oil, then increase to 380°F / 193°C and finish cooking. Check the fish at about 11 minutes, then continue cooking as needed until the thickest centre reaches 145°F / 63°C. Toaster oven: preheat 425°F / 220°C, oil the foil-lined tray with 1 tsp from the divided oil and arrange the fillets and remaining marinade paste. Bake on the lower rack 15 minutes, then the higher rack 5 minutes for a crisp top, then continue as needed until the thickest centre reaches 145°F / 63°C on a thermometer. Work in batches if necessary. The toaster-oven route does not use the air-fryer mid-cook drizzle; reserve that unused 1 tsp. Keep the remaining 1 tsp divided oil for broccoli in either route.

   Uses Cod coated with aromatic marinade · 1 tbsp oil for marinated fish · Air fryer:2 tsp divided oil OR toaster oven:1 tsp divided oil

6. 6

   Step 6: While the fish cooks, bring 4 cups water to a boil with the remaining 1 tsp divided oil and the broccoli (8 oz) salt (1 tsp). Add the broccoli, reduce to medium and simmer 5–6 minutes or to your preferred texture, then drain.

   Simmer broccoli · 6 minUses 4 cups water for blanching broccoli · 1 tsp reserved divided oil · 1 tsp salt for blanching broccoli · 8 oz broccoli

7. 7

   Step 7: Plate the cooked cod with the drained broccoli and drizzle with the separate 1 tsp finishing oil. Serve the clean prepared dipping sauce alongside.

   Uses Cooked cod from the selected appliance route · Cooked drained broccoli · 1 tsp oil for finishing · Clean prepared dipping sauce