A couple of weeks ago, I bought some frozen cod because I wanted to do a fish-and-chips-like meal. I found a recipe but I wasn’t enamoured by the olive oil, salt, pepper, and lemon pepper flavouring. Instead, I decided to take the sweet ginger sauce from this recipe and try baking the fish and the potatoes that way. Oh, man, this was one of the best ideas ever. This dish turned out really good. Quoting my dad “The sauce is better than the cod!” Yes, Dad, the sauce is definitely yummy and acts as a fantastic marinade! I think this dish will become a staple, but with a different fish. Dad suggested using halibut next time. I shall have to try it. In the meantime, I’m still reeling from the awesomeness of this dish. Yummmmmm.
Asian-Inspired Baked Fish and Potatoes
5-6 crushed garlic cloves
1/2 cup of sesame oil
3-5 tablespoon of ground ginger
3-5 tablespoon soy sauce
5 tablespoon of rice vinegar
5 tablespoon of honey
2-3 teaspoon of ground black pepper
10-12 baby potatoes or 4-6 large potatoes
2-3 fish fillets
1. Preheat oven 425 F.
2. Mix the first seven ingredients in a bowl. You can add or decrease each ingredients. Taste the sauce as you make it.
3. Slice the potatoes into chunk. Put them into a baking dish.
4. Pour about 3/4th of the sauce into the baking dish. Mix the potatoes well.
5. Bake in the oven for 20 minutes. Stir. And bake 10 more minutes.
6. While the potatoes are baking, put the fish fillet into the bowl with the remaining sauce. Let them marinate.
7. After 30 minutes of baking, stir the potatoes again and push them to the side to make room for the fish fillets.
8. Bake for 15-20 minutes until fish and potatoes are all done.