Description
Mild, flaky cod is baked in an Asian ginger marinade and served on top of a silky-creamy miso–butternut squash. Easy recipe!
Ingredients
Scale
Asian Ginger Marinade
- 1/2 Tablespoon maple syrup
- 1 Tablespoon gluten free tamari
- 1 Tablespoon rice vinegar
- 1 Tablespoon avocado oil
- 1 garlic clove, grated
- 1/2 teaspoon fresh ginger, minced or grated (about 1/2”)
- 1/2 cup finely chopped parsley
- 3/4 – 1 pound cod fish fillet
- Sea salt and fresh pepper
- Cilantro for garnish
Butternut Squash Puree
- 1 medium butternut squash
- 2 teaspoons olive oil for roasting the squash
- 1 Tablespoon butter or olive oil
- 1 Tablespoon white miso
- 1/4 teaspoon fresh ginger, grated
- 1/4 teaspoon sea salt, to taste
- 1–2 teaspoons lemon juice
Instructions
- Start by roasting the butternut squash. Preheat the oven to 400 degrees. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down on the baking sheet and cook in the oven for 30-40 minutes, until softened. Test with a fork.
- While the squash is roasting, make the fish marinade by combining the maple syrup, tamari, rice vinegar, avocado oil, garlic, ginger and parsley in a small bowl. If you prefer you can put coarsely chopped pieces of ginger, garlic and parsley into a food processor with the other ingredients and process.
- Season the cod generously with salt and pepper on both sides. Place into a baking pan just large enough to hold the fish*. Pour the marinade over the fish. Marinate from 30 to 1 hour while the squash is cooking.
- Once the squash is done scoop out the flesh of the butternut squash into a food processor. You should have about 1 1/2 – 2 cups.
- Process the butternut squash with the butter, miso, ginger, salt until smooth.
- Add lemon to taste. Cover to keep warm.
- Put the cod into the oven, roast for 8-10 minutes until the fish is just barely cooked through and the edges flake easily with a fork. Don’t overcook.
- Divide the squash puree between 2 plates, Top with the fish. Spoon a few teaspoons of the pan juices over the fish.
- Garnish with finely chopped fresh cilantro and microgreens (optional).
Notes
Choose a baking sheet or baking dish that fits the fish snugly (so the marinade doesn’t burn). If you only have a big pan, make a small tray with parchment paper or aluminum foil just large enough to hold the fish and put it on the larger baking sheet.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Fish
- Method: Roast
- Cuisine: Paleo, Gluten Free, Dairy Free Option
Keywords: asian cod, cod fish, cod fish with butternut squash puree, roasted cod fish, baked cod fish