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banana blossom fish vegan roasted cod in relish served on a plate
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5 from 2 votes

Banana Blossom Fish - Roasted “Cod” with Relish 

Have you tried making vegan fish yet? This banana blossom fish is a game-changer! The dish is inspired by a traditional roasted cod and includes tangy olive oil, lemon, red onion, and kalamata olive relish. It is such a comforting dish, and also perfect for dinner parties.
Prep Time20 hours
Cook Time45 minutes
Resting4 hours
Course: Dinner, Main Course
Cuisine: Dairy-Free, Egg-Free, Vegan
Servings: 4 servings

Ingredients

Banana Blossom Cod

Lemon, Olive, and Onion Relish

Instructions

  • Drain the banana blossoms and give them a rinse to remove the flavor of the brine. You will mostly want to use the large, intact banana blossoms and avoid the smaller shredded pieces. You may wish to have an extra can of banana blossoms on hand to ensure you’ll have enough large pieces.
  • Marinate them for a few hours (minimum 2 hours) or for best flavor results overnight. If you’d like to skip this step, simply proceed to step 3. To marinate, place the blossoms in a heatproof bowl or container. Add 1 teaspoon of mushroom seasoning or 2 dried shiitake mushrooms and 1 teaspoon dried seaweed. Pour in enough boiling water to cover the blossoms. Cover and refrigerate for a few hours or overnight. When you’re ready to make your meal, remove the blossoms from the marinade and pat dry.
  • Combine onion and salt in a small separate bowl and let sit for 10 minutes. Finely grate the zest of your lemons; set aside. Using a sharp knife, cut and peel white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into the bowl and squeeze membranes to release juices; discard any seeds.
  • After the onion has rested, squeeze it to remove any excess liquid; add it to the bowl with the lemon. Add olives with brine, capers, and ¼ cup of olive oil. Season with salt and pepper and toss to combine. Cover relish and chill for at least 4 hours, or overnight.
  • Preheat the oven to 350°F / 180°C.
  • Take banana blossoms out of the marinade and pat dry. If wished cut it into rectangles to give it a realistic fish filet look. Place relish with its brine in a shallow baking dish (or roasting pan), and add the remaining oil and chile slices.  Then add banana blossoms and turn to coat; season with some more salt, if wished.
  • Roast everything until cooked through, for 40 to 50 minutes. Serve warm with a side of your choice. Good sides are boiled baby potatoes, cooked rice, and/or cooked vegetables (such as green asparagus or green beans) of your choice.

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