Thai-inspired oven-baked cod
We want to improve the recipes. Can you tell us what you didn't like?
Ingredients · Servings 4
- 800 g cod fillet
- 1 red chili pepper
- 3 cloves garlic
- 2 pieces of lime
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons sugar
- 2 tablespoons water
- 1 colorful coriander
- salt and ground pepper
- 1 head of broccoli
- 1 clove garlic
- 3 ss oystersauce
- 1 tablespoon sesame seeds
- oil
- 4 tablespoons crispy fried onions
- 2 tablespoons peanuts
- 2 pieces of spring onion
- coriander
- boiled rice
Method · 45 min
- Preheat the oven to 180 degrees. Place the fillet in a suitable ovenproof dish and season lightly with salt and pepper.
- Split the chili lengthwise, scrape out the seeds and roughly chop the chili. Chop the garlic and blend the chili, garlic, soy sauce, fish sauce, lime juice, sugar, water and coriander together in a small blender or with a hand blender.
- Spread about half of the sauce over the cod. Place the dish in the middle of the oven and bake the cod for about 20 minutes, or until it just flakes when lightly pressed.
- Serve the cod in the tin or carefully lift it onto a small plate. Drizzle over the remaining sauce and top with crispy fried onions, crispy fried garlic, peanuts, finely chopped spring onions and coarsely chopped coriander.
- Clean and divide the broccoli into small florets. Cut the garlic into thin slices. Heat a large frying pan with a little oil and fry the broccoli for a couple of minutes over high heat.
- Add the garlic as you go. Add a splash of water (about 0.5 dl) and let it evaporate before mixing in the oyster sauce and sesame seeds.
Thai-inspired oven-baked cod with chili, garlic, lime, coriander, crispy fried onions and peanuts is a great everyday dish, which is as simple as it is juicy. As an additional side dish, it goes well with rice or noodles.
1 bunch coriander, small
Fried broccoli
For serving
