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Baked Cod with Cucumber-Radish Salad

Active Time: 30 minutes / Cook Time: 6 minutes / Total Time: 36 minutes

Serves 2, with leftovers for making tacos for lunch tomorrow



  • 2 scallions
  • 1 tablespoon minced fresh ginger
  • 1 small garlic clove, peeled and minced
  • Pinch of crushed red pepper
  • 2 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • ½ teaspoon tamari
  • 4 (5 oz.) cod filets, skin on
  • ¼ teaspoon each fine sea salt and ground black pepper

Cucumber-Radish Salad:

  • ¼ cup apple cider vinegar
  • 1 ½ tablespoons raw honey
  • 2 tablespoon extra-virgin olive oil
  • ¼ - ½ teaspoon crushed red pepper flakes, or to taste
  • 1 lb. daikon radish, thinly sliced
  • 1 cucumber, thinly sliced
  • ¼ cup shredded basil leaves (use Thai basil if you can find it)
  • ¼ cup shredded mint leaves


  1. Preheat oven to 425 degrees F.
  2. Place scallions, ginger, garlic, and crushed red pepper in a small heat-proof bowl.
  3. Heat coconut oil in a small pan on the stove until melted and shimmering, whisk in lemon juice and tamari. Pour over scallion mixture, stir, and set aside.
  4. In a medium bowl, whisk cider vinegar, honey, olive oil, and red pepper flakes. Add radish and cucumber slices, and toss to coat. Gently stir in basil and mint. Set aside.
  5. Pat cod fillets dry. Sprinkle evenly with salt and pepper and transfer to a rimmed baking sheet lined with parchment paper.
  6. Bake for 9-13 minutes or until completely white and easily flaked with a fork. Transfer two filets to plates and drizzle with a heaping spoonful of the scallion mixture. Serve with ¼ of the Cucumber-Radish Salad per person.
  7. Prepare lunch tomorrow by filling leftover escarole leaves* with remaining fish, scallion mixture, and salad (use the leaves as taco shells and divide leftover ingredients evenly). Store in the fridge for lunch tomorrow.

*Create 8 tacos if your leaves are sturdy enough, or create 4 double layered tacos