Ingredients:

  • 2 skinless cod fillets (approx. 6 oz each)
  • 1 Tbsp Olive Oil or Sesame Oil
  • Salt & Black Pepper to taste
  • 1/4 cup Low-Sodium Soy Sauce (or Tamari)
  • 2 Tbsp Honey (or Maple Syrup)
  • 1 Tbsp Fresh Ginger, finely grated or minced
  • 2 cloves Garlic, minced finely
  • 1 tsp Rice Vinegar
  • 1/2 tsp Sriracha or Chili Flakes (optional)
  • 1 tsp Toasted Sesame Seeds (for garnish)
  • 2 Tbsp Fresh Scallions (Spring Onions), thinly sliced diagonally (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C) OR heat a non-stick skillet over medium-high heat. Pat the cod fillets thoroughly dry with paper towels. Season lightly with salt and pepper.
  2. In a small bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, and chili (if using) to create the Ginger Soy Glazed Cod marinade.
  3. Place fillets on a parchment-lined baking sheet. Brush half of the glaze mixture liberally over the top of the cod. Bake for 10–12 minutes.
  4. During the last 2 minutes of baking, brush the remaining glaze onto the fish. If pan-frying, pour the remaining glaze into the pan around the fish, letting it bubble and reduce, spooning the sauce over the fish repeatedly until the glaze thickens.
  5. Fish is done when it flakes easily with a fork (internal temperature 145°F or 63°C). Do not overcook.
  6. Transfer immediately to plates. Drizzle any remaining pan sauce over the top and garnish generously with sliced scallions and toasted sesame seeds.