Description
A refined weeknight dish featuring flaky cod fillets topped with a glossy ginger-soy glaze and finished in the oven for an elegant presentation.
Ingredients
Scale
- 4 cod fillets (6–7 oz / 170–200 g each), skinless, patted dry
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp neutral oil (vegetable or grapeseed)
- 3 tbsp low-sodium soy sauce
- 1½ tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 garlic clove, minced
- 1 tsp toasted sesame oil
- 1 tbsp unsalted butter (cold)
- 2 scallions, thinly sliced (whites for cooking, greens for garnish)
- 1 tsp toasted sesame seeds, lightly crushed
- Fresh cilantro or parsley, finely chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C). Season the cod with salt and pepper and let sit.
- Whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a bowl until smooth.
- Heat the neutral oil in an oven-safe skillet over medium-high heat. Sear the cod fillets for 2–3 minutes on each side until golden.
- Push the fillets to one side of the pan, add scallion whites, and pour the glaze around the fish. Let it bubble gently for 1–2 minutes.
- Dot the glaze with cold butter, then transfer the skillet to the oven for 4–6 minutes until cod flakes easily and reaches an internal temperature of 125–130°F (52–55°C).
- Remove from oven and baste with the pan sauce. Let rest for 2 minutes before serving.
Notes
Serve with steamed rice or soba noodles. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg