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Photos, Recipes & CookTales For Those Who Enjoy Cooking

An adaptation of a recipe from the New York Times

Serves 2

A CookTale

The word Asian gets my attention every time. This Cod dish prepared Asian style, was what was decided for our Sunday evening dinner. To our taste, fresh Cod is so very mild tasting it greatly benefits from highly flavored spices and flavorings. This adaptation takes that into consideration. We happened to have a small unopened jar of Salmon Roe in the fridge. It’s strictly, an if-available ingredient.


2 Cod fillets, about 6 ounces each (or substitute halibut, rock fish or other firm white-fleshed fish)
Kosher Salt & Pepper
2 tsp of finely grated Ginger
1 TB of roasted Sesame Oil
1 tsp of Black Sesame Seeds (if available)
3 or 4 Scallions, (sliced thin)
Pickled Ginger (if available)
Salmon Roe (if available)


1. Season each fillet generously with Salt & Pepper. Combine Ginger & Sesame Oil in a small bowl, whisk to emulsify. Rub the mixture onto the fillets, coat evenly.

2. Place the Cod in a in a baking dish, & tightly cover with foil. Let the fish marinate at room temperature for 15 minutes, or refrigerate up to 3 hours. Bring back to room temperature before baking.

3. Heat the oven to 400 degrees. Bake the fish on the top rack for 10 minutes. Remove the foil & check to make sure the fish is cooked through. Return to oven for 1 or 2 more minutes, if necessary.

4. Transfer the Cod to plates. Sprinkle with Sesame Seeds (if available) & scatter the Scallions around each plate. Garnish with Salmon Roe & the Pickled Ginger (if available).

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