Green Seasoning Baked Cod
“If you took the contents of nearly any bottle of green seasoning and broke it down to its component ingredients, you’d have the makings of this recipe,” writes recipe developer and cookbook authorBrigid Washington. “Green seasoningis a bright, piquant, and herbaceous staple particularly beloved in Trinidad & Tobago, where it’s often used to inject complex and robust flavors into meat, poultry, and fish prior to cooking. The aromatic blend consists of cilantro (orculantro, which grows wild on the island), garlic, onions, scallions, a source of acid, and a source of heat. For this recipe, the core components of green seasoning aren’t puréed as they traditionally are but rather chopped by hand. Mild and mellow white fish—in this case, cod—is baked under this blanket of fresh herbs, and the end result is a simple yet comforting dish that also has bright bursts of tropical flavors and oomph. This is exactly the type of recipe I want during a very languid January.”
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What you’ll need
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13x9" Baking Dish
$20 At Amazon
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Microplane
$16 At Amazon
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8-Inch Chef's Knife
$47 At Amazon
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Cutting Board
$10 At IKEA
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Measuring Cups
$18 At Bon Appétit Market
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Measuring Spoons
$10 At Bon Appétit Market
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Small Bowl
$13 At Amazon
Ingredients
4 servings
Step 1
Preheat oven to 300°. Thinly slice¼ Vidalia or other sweet onionwith a chef’s knife and place in a medium baking dish. Placefour 6-oz. skinless, boneless cod filletson top of onion slices. Generously sprinkle fillets on both sides with1 tsp. Diamond Crystal or ½ tsp. Morton kosher saltand season withfreshly ground black pepper. Pour¼ cup extra-virgin olive oil结束,然后finely grate zest from1 limeon top; set lime aside. Turn fillets to coat. Let cod sit while you prepare remaining ingredients.
Step 2
Smash, peel, and coarsely chop4蒜瓣. Peelone 2" piece gingerwith a spoon, then thinly slice; place in a small bowl. Cut slices into matchsticks; cut matchsticks into small cubes. Place garlic and ginger in a small bowl.
Step 3
Pick leaves off4–5 thyme sprigsand chop; discard stems. You should have about 1 Tbsp. chopped thyme. Coarsely chop leaves and tender stems from1 small bunch cilantrountil you have ½ cup (reserve remaining cilantro for another use); add herbs to bowl with garlic and ginger.
Step 4
Trim and coarsely chop2–4 scallionsto yield about ⅓ cup and place in same bowl.
Step 5
Slice1 red bell pepperin half lengthwise and remove ribs and seeds; discard. Finely chop flesh and add to bowl. Slice1 habanero chilein half lengthwise and remove ribs and seeds; discard. Finely chop half of chile; reserve remaining chile for another use. Add bell pepper and chile to bowl and toss all ingredients with your hands to combine.
Step 6
Spoon mixture evenly over cod to completely cover. Slice reserved lime in half and squeeze juice over; sprinkle with remaining½ tsp. Diamond Crystal or ¼ tsp. Morton kosher saltand drizzle with remaining2 tsp. extra-virgin olive oil. Bake until fish is opaque and cooked through and red pepper and chile are softened, 25–35 minutes. Serve cod withcooked brown rice or ramen noodles.
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