Name: Cilantro Roast Cod and Cabbage With Herb Salad
Yield: 4–6 servings
Ingredients: 3 garlic cloves; 1 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, plus ⅓ cup cilantro leaves with tender stems; 2 small shallots, thinly sliced, divided; ½ cup avocado oil or vegetable oil, divided; 1 Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more; 1 2-lb. cod fillet, cut into 6–8 pieces; 1 small head of green cabbage (about 2 lb.), cut into 8 1½"-thick wedges; ⅓ cup mint leaves; 1 Tbsp. extra-virgin olive oil; Lime wedges (for serving)

A plate with Cilantro Roast Cod and Cabbage topped with Herb Salad and lime wedges

Photograph by Carl Ostberg, Food Styling by Micah Morton, Prop Styling by Andrea Bonin

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.

What you’ll need

Blender
$40 At Amazon
Fish Spatula
$14 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes