Baked Black Cod Recipe
Dr. Will Li is a good friend of mine who is all about using nutrition to prevent and treat disease. This recipe is packed with ingredients that will help you to do just that.
I originally wrote this recipe using sea bass but because I had such a big crowd of people at my house, I switched to making one large black cod instead of 2 whole bass. It was a real show stopper! Both options will be delicious and good for you. I recommend choosing whichever of those fish is available to you and looks the freshest. When shopping for fresh fish, always ask if you can smell the fish before buying it. It should smell clean rather than fishy and have clear eyes rather than cloudy ones.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 3 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 2 tablespoons of pourable light brown sugar
- 1 tablespoon of toasted sesame oil
- 2 teaspoon of fish sauce
- 2 whole black sea bass or 1 large black cod, gutted and descaled
- Salt, pepper and chili pepper flakes
- 2 limes, sliced
- 2 inches of ginger, sliced
- 4 cloves of garlic, crushed
- 3-4 baby leeks, ramps, spring onions or scallions, sliced on the bias
To Garnish:
- Scallions sliced thinly on the bias
- Toasted white sesame seeds and black sesame seed
- Lime wedges
- Sliced radishes
- Pickled daikon or quick pickled cucumbers, optional
- Kimchi, optional
Directions
In a small bowl, whisk together soy sauces, brown sugar, sesame oil and fish sauce.
Rest the fish in a large shallow bowl and score each side with 4-5 slashes. Season all over with salt, pepper and chili pepper flakes. Fill the cavity of the fish with the prepared limes, ginger, garlic, baby leeks, ramps, spring onions or scallions.
Pour all of the sauce except for 3-4 tablespoons over the fish and work into the slashes on both sides. Let marinate for 20 minutes or up to overnight. Reserve remaining sauce for a finishing drizzle after the fish has been cooked.
Preheat your oven to 450 F (225 C) with the rack one notch above center or preheat a well oiled grill. Cook the fish in the oven for about 20 minutes or on the grill for 15 minutes. Cooking time will vary depending on the side of your fish. Flip halfway through cooking.
Transfer fish to a serving platter and drizzle with reserved marinade while still hot. Garnish with fresh scallions, sesame seeds, lime wedges, radishes, pickled daikon or cucumber and kimchi.
To serve, use a spatula and a large fork or spoon to carefully separate the filets of fish and checks from the bones.
