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Baked cod loin with ginger and spring onion

Richard Bewley
3.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main
Cuisine Oriental
Servings 2


  • 1 x tbsp soy sauce
  • 1 x tbsp sake or rice wine
  • 3/4 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
  • 1/2 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
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