Ginger-Shallot Cod

By cindyandmojo

The tangy sauce for this low-fat roasted cod dish features fresh ginger, soy, vinegar, shallot, and hot sauce.

Ingredients

• 1 large shallot, finely chopped
• 2 teaspoon(s) minced, peeled fresh ginger
• 1 tablespoon(s) sherry vinegar
• 4 drop(s) hot-pepper sauce, such as Tabasco
• 3 tablespoon(s) lower-sodium soy sauce
• 1 tablespoon(s) margarine or butter
• 4 piece(s) (4 ounces each) skinless cod fillet
• Salt
• Pepper
• 1 teaspoon(s) vegetable oil
• 2 medium yellow summer squash, thinly sliced
• 12 ounce(s) watercress
• 1/4 cup(s) packed fresh flat-leaf parsley leaves, plus more for garnish

Preparation

Step 1

Preheat oven to 450 degrees F. Line jelly-roll pan with foil.

In 1-quart saucepan, heat shallot, ginger, vinegar, hot sauce, and 2 tablespoons soy sauce to boiling on high. Reduce heat to maintain steady simmer; cook 3 to 4 minutes or until liquid is almost evaporated, stirring. Stir in margarine; keep sauce warm on low.

Meanwhile, place cod in prepared pan; sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Roast 8 to 10 minutes or until fish just turns opaque throughout.

While cod cooks, in 12-inch skillet, heat oil on medium-high. Add squash; cook 2 to 3 minutes or until just browned, stirring. Add half of watercress; gently turn to wilt, then add parsley and remaining watercress and soy sauce. Cook 1 to 2 minutes or until greens wilt, stirring. Transfer to 4 plates.

Arrange cod on top of greens; spoon sauce over fish. Garnish with parsley.