Baked cod and greens — Japanese — pantry-friendly

Name: Baked cod and greens — Japanese — pantry-friendly
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Cuisine: Japanese
Ingredients: 4 cod fillets, 150 g each; 450 g green beans; 2 cups cherry tomatoes; 2 cups par-cooked baby potatoes; 1 tbsp toasted sesame oil; 2 tbsp reduced-sodium soy sauce; 1 tbsp rice vinegar; 1 tbsp grated ginger; Fine salt and black pepper, to taste; 1 cup extra vegetables, fresh or frozen; Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

A wholesome family version that turns pantry staples into a colourful meal, with simple swaps and clear doneness cues.

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8 minPrep

18 minCook

26 minTotal

4Serves

Serves 4

Ingredients

4 cod fillets, 150 g each
450 g green beans
2 cups cherry tomatoes
2 cups par-cooked baby potatoes
1 tbsp toasted sesame oil
2 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp grated ginger
Fine salt and black pepper, to taste
1 cup extra vegetables, fresh or frozen
Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
Cut the main ingredients into similarly sized pieces and spread them out without crowding.
Stir the seasonings into the oil, then coat everything evenly.
Roast for about 18 minutes, turning halfway, until cooked through with browned edges.
Rest for 3 minutes, taste, and finish with the herbs or citrus juice.