Fish is great for you. It gives you a shiny coat and a wet nose. Oh, wait, that is Omega-3 for dogs – either way I ensure it features a couple of times a week in my life. It is good value, versatile, and (normally) really quick to prepare and cook. I do really rate cod highly (unless, and even though I do live in Yorkshire, it is doused in batter then deep fried). I like the taste and the flaky texture. I am fully aware that fish is not for everyone because it is ‘fishy’ – I shared an office with 4 x colleagues who detested fish with a passion. They are missing out on one of the most amazing food groups out there- you will not hear me complain- it means there is more for me and fellow fish-lovers.
As I have the world’s least effective hob extractor – I think its suction capacity would match that of an asthmatic gnat’s lung – I tend to refrain from pan-frying anything – particularly fish. I am not too sure that my neighboring apartments would appreciate the fishy aroma that would invariably permeate throughout the building. This means that my preferred method is to oven bake.
- 1 x tbsp soy sauce
- 1 x tbsp sake or rice wine
- ¾ tbsp Nom Pla (fish sauce)
- 2 x fresh cod loins
- 1 x red chilli, sliced at an angle
- 1 large clove garlic, finely sliced
- 1 x thumb sized piece of root ginger, peeled and julienned.
- 2 x spring onions, trimmed and sliced
- black pepper
- ½ tbsp olive oil
- Line a baking tray with foil, and brush/spray the base with half the oil. Put in an oven and heat to 200C.
- Combine the soy, sake and fish sauce in a small bowl (I always use a ramekin for this) and mix thoroughly.
- Peel and julienne the ginger, peel and thinly slice the garlic, and cut the chilli into thin angled slices.
- Trim and slice the spring onions.
- Once the oven has reached temperature, remove the hot baking tray and carefully place the cod loins on top. Pour over the marinate, and finely grind a little black pepper over them. Then, divide the chilli, ginger, and garlic between the two cod loins ad carefully place on top.
- Finally, scatter the spring onion over the loins, drizzle the remaining olive oil and loosely wrap them in foil.
- Bake in the oven for 15-20 mins