A sheet-pan wonder by chef Gregory Gourdet featuring cod and cabbage slathered with a punchy green marinade consisting of garlic, shallot, ginger, black pepper, fish sauce, honey, and cilantro. Other white fish like bass, haddock, and snapper would work just as well. (Just adjust the cooking by a few minutes depending on the thickness of the fish). The charred bits on the cabbage are the best parts, so don’t sleep on them.
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