Description
A quick and healthy 30-minute dinner featuring tender cod fillets coated in a savory, sweet, and zesty ginger-soy glaze. This easy-to-make dish is perfect for busy weeknights and delivers restaurant-quality flavor with simple pantry ingredients.
Ingredients
Scale
- 4 cod fillets (approx. 6 ounces each)
- 1 tablespoon neutral oil (avocado or light olive oil)
- Sea salt and black pepper
- 1/4 cup low-sodium soy sauce
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
- Pinch of red pepper flakes (optional)
- Green onions, sliced (for garnish)
- Toasted sesame seeds (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil and lightly grease with oil.
- Pat cod fillets completely dry with paper towels. Season both sides lightly with sea salt and black pepper.
- In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until honey dissolves.
- Simmer the mixture for 2-3 minutes until it slightly thickens.
- Stir the cornstarch slurry into the simmering sauce and cook for another minute until the glaze is glossy and coats the back of a spoon. Remove from heat.
- Place the dried cod fillets on the prepared baking sheet, leaving space between each one.
- Spoon half of the warm glaze over the top of each fillet. Reserve the rest for serving.
- Bake for 12-15 minutes, or until the fish is opaque throughout and flakes easily with a fork.
- Optional: Broil for the last 1-2 minutes to caramelize the glaze, watching closely to prevent burning.
- Remove from oven, drizzle with remaining glaze, and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Notes
Patting the fish dry is crucial for the glaze to stick and caramelize rather than steam. If using frozen cod, ensure it is fully thawed and patted very dry. For a gluten-free version, substitute soy sauce with tamari. The glaze can be made ahead and stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 cod fillet with gl
- Calories: 220
- Sugar: 16
- Sodium: 650
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 18
- Protein: 28
Keywords: baked cod, ginger soy glaze, healthy dinner, quick fish recipe, weeknight dinner, low calorie, high protein, gluten-free option