Fresh herbs are an easy way to elevate your dish to the next level with a fresh, savory punch that can't be equaled by the dry stuff. As a plus, fresh herbs (think coriander, basil, dill, tarragon, and chives for fish) look glorious strewn around your plate. In an instant an ordinary dish becomes extraordinary.
This recipe is quick, delicious, and oh-so-good-for-you to boot. The version below is for two, but it's easily multiplied. Buy your cod fresh the day you'll eat it, and try to find the thickest piece available at your grocer or fishmonger (at a minimum it should be an inch and a half thick). This will ensure it doesn't dry out when cooked.
I typically use a generous combo of chopped coriander and basil as garnish, but feel free to experiment with tarragon and chives, coriander and chives, or dill and tarragon. In fact, the herb combinations are endless.
Serve the cod piping hot with a side of brown basmati rice and the vegetable of your choice (green beans marry nicely with this dish - sprinkle them with herbs too!).
two large pieces fresh cod
1 egg, whisked
1/2 cup roasted sesame seeds
1/2 cup each fresh coriander and basil (or the herb of your choice), chopped
sea salt and ground pepper
1 teaspoon grated ginger
1 clove garlic, minced
1 tablespoon rice vinegar
1 teaspoon tamari or Bragg's soy sauce
1 tablespoon sesame oil
1 teaspoon maple syrup or honey
Preheat oven to 350 F.
Rinse your cod steaks and pat them dry.
Have a bowl of whisked eggs handy, along with your sesame seeds spread out on a plate. Dip each piece in the egg then coat on both sides with the sesame. Season with salt and pepper to your liking.
Place on a baking sheet covered with parchment paper and cook for about 10 minutes (longer depending on thickness). When finished, it will be flaky and ever-so-slightly underdone in the middle.
While the fish is baking, mix up your vinaigrette, blending well. As your cod is plated, drizzle the vinaigrette on top, garnish with a liberal handful of fresh herbs, and watch them swoon!