Cod loin with teriyaki vegetables
4 servings
40 minutes
Loin of cod with teriyaki vegetables is a refined dish that combines the tenderness of white fish with aromatic vegetables and the sophisticated sweet-salty note of teriyaki. European cuisine takes on an Eastern touch with the combination of fennel, ginger, and lime, creating a complex flavor ensemble. The history of teriyaki roots in Japanese tradition, where a sauce made from soy sauce, sugar, and sake gives ingredients a glossy caramelized layer. Baked in marinade, the cod retains its juiciness while fresh vegetables add textural variety. The dish is suitable for festive dinners and cozy home evenings, served with lime for a refreshing accent.
1
Make a marinade for cod. Toast fennel seeds in a hot dry skillet. Grate the lime zest.
- Fennel seeds: 1 tablespoon
- Lime: 2 pieces
2
In a mortar, grind fennel seeds, lime zest, and bourbon pepper (if unavailable, use black pepper but reduce the amount to a teaspoon) with a pinch of coarse sea salt.
- Fennel seeds: 1 tablespoon
- Lime: 2 pieces
- Pink pepper: to taste
- Coarse salt: to taste
3
Squeeze juice from the lime and mix it with olive oil and spices.
- Lime: 2 pieces
- Olive oil: 2 tablespoons
4
Place the cod loin in a tightly sealed plastic container, pour in the marinade, and close the lid. Shake well to coat the fish with the marinade.
- Cod: 800 g
5
Put it in the refrigerator for 15 minutes.
6
Cut zucchini and pepper into thin strips. Peel a piece of ginger about 3-4 cm long and slice it into thin strips. Crush the garlic with the back of a knife and chop it coarsely. Slice the fennel into thin half-rings.
- Zucchini: 1 piece
- Fresh red pepper: 2 pieces
- Fresh ginger: 1 piece
- Garlic: 4 cloves
- Fennel: 1 head
7
Heat peanut oil in a wok and add ginger and garlic. Stir-fry for 2-3 minutes, constantly stirring.
- Peanut butter: 2 tablespoons
- Fresh ginger: 1 piece
- Garlic: 4 cloves
8
Add fennel, pepper, and zucchini. Sauté for about 3 minutes, stirring constantly. After 2 minutes, add the teriyaki sauce.
- Fennel: 1 head
- Fresh red pepper: 2 pieces
- Zucchini: 1 piece
- Teriyaki sauce: 4 tablespoons
9
Turn off the heat and keep warm. Strain the excess sauce from the bottom of the wok to ensure the vegetables are dry and not swimming in sauce.
10
Bake the cod in a sleeve in the oven at 200 degrees for about 15-20 minutes.
- Cod: 800 g
11
Place the vegetables on a plate and top with pieces of cod.
12
Serve with quartered lime.
- Lime: 2 pieces