Roasted cod with ginger and garlic

The best cod I’ve ever had was in Chile. I went on an exchange program to a university in Santiago as part of my design degree. My professor was also a practising architect and took me along to a meeting with a British client commissioning him to build her a holiday home high up in the Andes. On the way there we stopped to have lunch at some friend’s of his. They lived in the middle of no where in a house they had build themselves. The house had no internal walls, it was an all open space with spectacular views over the mountains. They cooked us a delicious lunch of oven roasted cod with ginger and garlic. It was served with only steamed carrots and beetroots and a glass of Chilean white wine. It was a perfect meal, so simple and yet so sophisticated and incredibly delicious. I have made many versions of this dish since, this time I swopped the carrots and beets for potatoes with steamed green cabbage and a little bit of lemon. Clean and light and quick to make.

I cooked the fish for about 15 minutes at 180 degrees.


  • fresh cod
  • ginger
  • garlic
  • olive oil
  • salt & pepper
  • potatoes
  • green cabbage
  • lemon
  • salt & pepper
  • olive oil

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