Baked Cod with Walnut Sauce (Bazhe Style)
Tender baked white fish with a rich, nutty walnut sauce made from walnuts, garlic, and aromatic spices. The dish is flavorful yet light.
- Time
- 35 min
- Serving
- 430 kcal
- Ingredients
- ≈ $2.72
- Protein
- 36 g
Ingredients
- 1 Pollock filletpack 600 g ≈ $5.50 190 g
- 2 Walnutspack 150 g ≈ $4.00 35 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Ground coriander 2 g
- 5 SaffronNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 1 g
- 6 Vinegar 9% 7 ml
- 7 Sunflower oil 5 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pat the cod fillet dry, season with salt and pepper, and brush with oil.
Bake in a dish at 350°F (180°C) for 18–20 minutes, until the fish flakes easily with a fork.
Blend walnuts2, garlic3, coriander, saffron, and vinegar until smooth.
Add 90–120 ml warm water and whisk until a thick, velvety sauce forms.
Drizzle the hot sauce over the fish and let sit for 5 minutes to meld flavors.
Tips
- Why it works
- Pat the fish dry before baking so the sauce isn't absorbed into the raw surface and doesn't make it watery. Add salt and pepper 10 minutes before the end so it doesn't dry out.
- Substitutions
- Replace the walnuts with pine nuts (35 g). The flavor will be sharper. Instead of saffron, add ½ tsp of turmeric, but the sauce will be brighter in color.
- Common mistakes
- The fish stays dry if you bake it longer than 20 minutes. Check with a fork: it should separate easily but not fall apart.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1–1.5 minutes under a lid, adding 1 tbsp of water. Don't freeze.
- Serve with
- Serve with boiled potatoes in their skins or a simple cucumber and sour cream salad.
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