The Baked Cod My Dad's Made 100,000 Times

Step 1: Prep aromatics

Peel and mince the garlic (6 clove). Lightly smash the cloves and remove the skin. Chop off the hard root ends. Smash again and finely mince the cloves.

Smash the ginger (1.5 oz), flattening until it's almost a paste. This loosens up the fibers and helps create a fine mince rather than firm chunks. Chop until the ginger is finely minced.

Smash the scallions (0.50 oz), then slice into shorter sections. Line up the pieces and chop until the scallions are as finely minced as the garlic and ginger.

Step 2: Marinate fish

In a small bowl, combine the garlic salt (1 tablespoon), sugar (1 teaspoon), white pepper (0.25 teaspoon), cornstarch (2 teaspoon) and cooking wine (1 teaspoon). Mix to thoroughly combine.

Add the previously minced aromatics and stir to combine.

Step 3: Make dipping sauce

In a small bowl, combine the light soy sauce (1 tablespoon), dark soy sauce (1 teaspoon), rice vinegar (1 tablespoon), sugar (2 tablespoon), and chili sauce (0.50 teaspoon), if using.

Step 4: Prep fish

Place the cod fillets (2 pound) on a sheet of paper towel and use it to pat the fish dry. Soak up as much moisture as you can, which will help the seasonings penetrate the fish.

Place the cod in a large bowl. Add the aromatic paste to the fish and use your hands to gently cover the fillets. Make sure each piece is coated evenly.

Step 5: Cook fish

Add oil (1 tablespoon) to the marinaded cod. This helps remove some of the fishiness.

Air Fryer Method

Lay a piece of aluminum foil in the air fryer basket, leaving some gaps along the sides. Drizzle 1 teaspoon of the oil (3 teaspoon) on top of the foil. This helps reduce sticking.

Place the cod into the foil-lined basket, spacing the fillets out evenly. Depending on the size of your air fryer, you may have to cook the fish in two batches. Top the fish with any extra marinade paste.

Insert the basket into the air fryer and set the temperature to 375°F and time to 12 minutes.

After the fish has been cooking for 6 minutes, remove the basket and drizzle the fish with another 1 teaspoon of oil. Insert the basket back into the air fryer and increase the temperature to 380°F. This will crisp up the top of the cod.

My dad ends up removing the fish after 11 minutes of cooking time. We’re aiming for an internal temperature of somewhere between 130°F to 135° F for firm, flaky, medium doneness, but the USDA recommended temperature is 145°F. Check using a thermometer to ensure an accurate temperature.

Toaster Oven Method

Preheat your toaster oven to 425°F.

Lay a piece of aluminum foil on the toaster oven baking tray. Drizzle 1 teaspoon of the oil (3 teaspoon) on top of the foil. This helps reduce sticking.

Place the cod on the foil-lined tray, spacing the fillets out evenly. Depending on the size of your toaster oven, you may have to cook the fish in two batches. Top the fish with any extra marinade paste.

Once preheated, place the tray on the lower rack and bake for 15 minutes. Move to the higher rack, then cook for another 5 minutes to get the top nice and crispy.

Step 6: Blanch broccoli

Boil 4 cups of water in a large pot over high heat. Add the remaining 1 teaspoon of the oil and salt. When water comes to a boil, add broccoli (8 ounce) and lower the heat to medium.

After 5 to 6 minutes of simmering, remove the broccoli. You can adjust the cooking time based on your texture preference — this broccoli is pretty soft.

Step 7: Plate cod & broccoli

Plate the cooked cod with the broccoli. Drizzle with finishing oil (1 teaspoon).