Adapted from Bonnie Stern’s HeartSmart Cooking for Family & Friends
Prep time: 5 minutes
Marinating time: 30 minutes
Roasting time: 15-20 minutes (depending on the size of the fillet)
Serves 2
Ingredients:
1 large clove of garlic
1 ½ cups fresh cilantro, with stems and roots (just rinse off the dirt)
2 tbsp hoisin sauce
1 tbsp Thai fish sauce (or soy sauce)
1 tbsp lemon juice
1 tbsp rice vinegar
½ -1 tsp hot chili paste
1- 1½ lb cod fillets skin removed (I’ve made it before with sea bass, halibut and salmon)
Directions:
1. In a food processor, blend everything except the fish and process until it forms a loose paste.
2. Coat both sides of the fish and marinate in a shallow dish in the fridge for 30 minutes or so.
3. Preheat the oven to 425°F/220°C
4. Place the fish on a lined baking sheet with sides and roast for at least 15 minutes. It’s done when the fish loses its opaqueness in the center and flakes easily.
I serve it over Bonnie Stern’s Asian Sesame Salad, but it also tastes great with roasted new potatoes and asparagus.
Related links: Food and Drink recipes fish
that's a great recipe, adding asian herbs to it. Sea bass are quite expensive here in So California. Somehow, I did manage to get a whole black cod steamed a month back, and would be great to use this recipe for it on my next fish dish, thanks for sharing, cheers !:)
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