Slow Roasted Cod with Chile Crisp and Herb Salad in the Wolf M Series Oven

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and less expensive.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Mashed peas can provide creaminess at a lower cost.

chile crisp

🥗Healthier: sriracha

💰Cheaper: hot sauce

Hot sauce can add spice without the higher cost.

Preheat the oven to 300°F.

Pat the cod fillets dry and drizzle with olive oil and salt.

Place the cod in the oven to slow roast for about 25-30 minutes.

Thinly slice garlic and shallots for the chile crisp.

Add three star anise and one cinnamon stick to the garlic and shallots.

Cover the mixture with oil and cook on the stove at a low medium simmer for about 25 minutes until golden brown.

Add chili flakes, sugar, and ginger to the chile crisp mixture.

Strain the oil from the cooked garlic and shallots to keep them crispy.

Tear fresh cilantro, parsley, and mint leaves for the herb salad.

Thinly slice Persian cucumbers and white onion, and add them to the herbs.

Squeeze lemon juice over the salad and toss gently to combine.

Plate the slow roasted cod and spoon the chile crisp mixture over the top.

Serve the cod alongside the herb salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens