By: Chef Allysa Adamson

Slow Roasted Cod with Chile Crisp and Herb Salad

Serves 4


1½-lb. skinless cod

2 tablespoons olive oil

Kosher salt

4 small shallots, thinly sliced

2 heads of garlic, separated into cloves, sliced

1½ cups vegetable oil

2 3″ cinnamon sticks

6 star anise pods

1 2″ piece ginger, peeled, very finely chopped

¼ cup crushed red pepper flakes

2 Tbsp. soy sauce

2 tsp. sugar

1 small white onion

3 Persian cucumbers, sliced

1 cup parsley

1 cup cilantro

1 cup mint

1 ½ tablespoons lemon juice


1. preheat Wolf oven to 300 degrees. Place cod on a lined baking sheet and rub with olive oil and season with salt. Roast in the oven for 25-30 minutes until opaque and flesh flakes apart when pressed.

2. Meanwhile, bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Maintain a gentle simmer, swirling the pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes.

3. Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let the garlic and shallot cool in a sieve (this will allow them to crisp further) before stirring back into chile oil.

4. Toss onion, cucumbers, parsley, cilantro, mint, and lemon juice in a medium bowl to combine; season salad with salt.

5. Divide fish between plates. Spoon chile crisp over. Top with herb salad.