Description
This Ginger-Soy Glazed Cod recipe features delicate cod fillets baked to perfection with a flavorful honeyed Asian-inspired glaze made from soy sauce, fresh ginger, garlic, and sesame oil. Ready in just 30 minutes, this dish offers a perfect balance of savory, sweet, and tangy notes topped with fresh garnishes for a vibrant and healthy meal.
Ingredients
Scale
Fish
- 4 cod fillets (about 6 oz each)
Glaze
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup)
- 1–2 tablespoons rice vinegar (adjust to taste)
- 1 tablespoon fresh grated ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- Salt & pepper, to taste
- Optional: ½ tsp red pepper flakes (for heat)
Garnish & Serving
- Sliced green onions
- Sesame seeds
- Chopped cilantro
- Lime wedges, for serving
Instructions
- Preheat Oven: Preheat your oven to 400 °F (205 °C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Glaze: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, freshly grated ginger, minced garlic, sesame oil, and red pepper flakes if you want a bit of heat, creating a balanced, flavorful glaze.
- Prepare Cod Fillets: Pat the cod fillets dry with paper towels to remove excess moisture, then season both sides lightly with salt and pepper. Place them evenly spaced on the prepared baking sheet.
- Apply the Glaze: Brush an even layer of the ginger-soy glaze over each cod fillet, ensuring the fish is well coated with the flavorful mixture.
- Bake the Fish: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cod flakes easily when tested with a fork and turns opaque, indicating it’s fully cooked.
- Garnish and Serve: Carefully transfer the cooked cod fillets to serving plates. Top with sliced green onions, a sprinkle of sesame seeds, and chopped cilantro. Serve immediately with fresh lime wedges to squeeze over for a zesty finish.
Notes
- You can substitute maple syrup for honey to make the recipe vegan-friendly, though the cod will remain non-vegan.
- For a gluten-free version, use tamari instead of soy sauce.
- Adjust the amount of rice vinegar to balance the tanginess to your preference.
- Be careful not to overbake the cod to maintain its moist and tender texture.
- This recipe can be doubled easily for larger gatherings.
