Cod Loin with Teriyaki Vegetables
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Cod Loin with Teriyaki Vegetables
Ingredients
- Orange Bell Peppers - 2 pieces
- Cod - 28.2 oz
- Fennel - 1 head
- Garlic - 4 cloves
- Yakiniku sauce - 4 tablespoons
- Grated Ginger Root - 1 piece
- Lime - 2 pieces
- Olive Oil - 2 tablespoons
- Nigella Seeds - 1 tablespoon
- Coarse Salt - to taste
- Peanut Butter - 2 tablespoons
- Courgette - 1 piece
- Pasilla Pepper - to taste
Step by Step guide
Step 1
Make the marinade for the cod. Toast the fennel seeds in a hot dry skillet. Grate the lime zest.
Step 2
In a mortar, crush the fennel seeds, lime zest, and pink pepper (if unavailable, use black peppercorns but reduce the amount to a teaspoon) with a pinch of coarse sea salt.
Step 3
Squeeze the juice from the limes and mix it with the olive oil and spices.
Step 4
Place the cod loin in a plastic container with a tightly sealing lid, pour in the marinade, and close the lid. Shake well to coat the fish with the marinade.
Step 5
Refrigerate for 15 minutes.
Step 6
Cut the zucchini and bell pepper into 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 roughly. Slice the fennel into thin half-moons.
Step 7
Heat the peanut oil in a wok and add the ginger and garlic. Sauté for 2–3 minutes, stirring constantly.
Step 8
Add the fennel, bell pepper, and zucchini. Stir-fry for about 3 minutes, stirring constantly. After 2 minutes, add the teriyaki sauce.
Step 9
Turn off the heat and keep warm. You can strain the excess sauce from the bottom of the wok to keep the vegetables dry rather than swimming in sauce.
Step 10
Bake the cod in a sleeve in the oven at 392°F for about 15–20 minutes.
Step 11
Serve the vegetables on a plate and top with pieces of cod.
Step 12
Serve with lime wedges cut into quarters.
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