Cilantro Roast Cod and Cabbage With Herb Salad

Preheat oven to 425°. Purée 3 garlic cloves, one 5" piece ginger, peeled, coarsely chopped, ½ serrano chile, stem removed, 3 Tbsp. fish sauce, 2 Tbsp. honey, 2 Tbsp. black peppercorns, ½ bunch cilantro (stems and all), 1 small shallot, thinly sliced, ¼ cup avocado oil or vegetable oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until smooth. Place one 2-lb. cod fillet, cut into 6–8 pieces, on a large plate; coat all over with half of marinade.

Meanwhile, arrange 1 small head of green cabbage (about 2 lb.), cut into eight 1½"-thick wedges, on a rimmed baking sheet. Drizzle cut sides with remaining ¼ cup avocado oil or vegetable oil and season with salt. Roast cabbage until slightly charred on top, 20–25 minutes. Carefully turn over and continue to roast until just tender and slightly charred on other side, about 10 minutes more.

Remove cabbage from oven and spoon remaining marinade over. Arrange fish on and around cabbage. Roast until fish is opaque and flesh flakes easily with a fork), 10–12 minutes. Remove from oven and transfer fish and cabbage to plates.

Toss ⅓ cup mint leaves, 1 Tbsp. extra-virgin olive oil, ⅓ cup cilantro leaves with tender stems, remaining 1 small shallot, thinly sliced, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.

Arrange herb salad over fish and cabbage and serve with lime wedges for squeezing over.