A sheet-pan wonder by chef Gregory Gourdet featuring cod and cabbage slathered with a punchy green marinade consisting of garlic, shallot, ginger, black pepper, fish sauce, honey, and cilantro. Other white fish like bass, haddock, and snapper would work just as well. (Just adjust the cooking by a few minutes depending on the thickness of the fish). The charred bits on the cabbage are the best parts, so don’t sleep on them.
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What you’ll need
Blender
$45 $32 At Amazon
Fish Spatula
$16 At Amazon
Rimmed Baking Sheet
$28 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Preheat oven to 425°. Purée 3 garlic cloves, one 5" piece ginger, peeled, coarsely chopped, ½ serrano chile, stem removed, 3 Tbsp. fish sauce, 2 Tbsp. honey, 2 Tbsp. black peppercorns, ½ bunch cilantro (stems and all), 1 small shallot, thinly sliced, ¼ cup avocado oil or vegetable oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until smooth. Place one 2-lb. cod fillet, cut into 6–8 pieces, on a large plate; coat all over with half of marinade.
Step 2
Meanwhile, arrange 1 small head of green cabbage (about 2 lb.), cut into eight 1½"-thick wedges, on a rimmed baking sheet. Drizzle cut sides with remaining ¼ cup avocado oil or vegetable oil and season with salt. Roast cabbage until slightly charred on top, 20–25 minutes. Carefully turn over and continue to roast until just tender and slightly charred on other side, about 10 minutes more.
Step 3
Remove cabbage from oven and spoon remaining marinade over. Arrange fish on and around cabbage. Roast until fish is opaque and flesh flakes easily with a fork), 10–12 minutes. Remove from oven and transfer fish and cabbage to plates.
Step 4
Toss ⅓ cup mint leaves, 1 Tbsp. extra-virgin olive oil, ⅓ cup cilantro leaves with tender stems, remaining 1 small shallot, thinly sliced, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.
Step 5
Arrange herb salad over fish and cabbage and serve with lime wedges for squeezing over.
