George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

This is a great recipe for the more meaty white fish including Cod, Hake, or Coley. It can be done on the BBQ or in the oven.

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Prep time: 5 minutes

Cooking time: 10-15 minutes

Serves: 2

Skill level: Easy Peasy

Recipe by: Seafish 


A quick and easy ginger cod recipe that you can also pop on the barbecue.



  • 2 x 170g cod portions
  • Vegetable oil, for greasing
  • 1 small clove garlic, chopped
  • 1 tbsp thinly cut ginger
  • 1 tbsp Ketjap Manis
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • Chopped fresh herbs, to garnish
  • Lime wedges, to serve

The method

  1. Preheat the oven to 200°C/fan 180°C/gas mark 6. Cut out 4 x 25cm squares of tin foil and lay one piece on top of the other to create 2 squares.
  2. Lightly oil the centre of each square and place a cod portion on top.
  3. Mix all the remaining ingredients together, except for the fresh herbs and lime wedges. Spoon the mixture over the fish, then fold the tin foil over to create a parcel and fold the edges of the foil tightly to secure. Place the parcels onto a baking tray and bake in the oven for around 10-15 minutes depending on the thickness of the fish.
  4. Open the parcel and top the cod with fresh herbs and serve with a lime wedge.

Tip: This recipe is also great for the barbecue. Simple place the foil parcels on the grill of a preheated barbecue for around 10-15 minutes.

Recipe Courtesy of

Nutrition information

Per serving

  • 162kcal
  • 1.1g fat
  • 0.3g saturates
  • 8.2g carbohydrate
  • 6.2g sugars
  • 0.3g fibre
  • 30.3g protein
  • 0.8g salt