Baked Cod With Honey Soy Marinade (Print Version)

Tender cod fillets glazed with honey-soy sauce, baked until perfectly flaky and golden.

# What You Need:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless and boneless

→ Marinade

02 - 3 tablespoons soy sauce, low sodium preferred
03 - 2 tablespoons honey
04 - 1 tablespoon olive oil
05 - 1 tablespoon fresh lemon juice
06 - 2 cloves garlic, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1/4 teaspoon black pepper

→ Garnish

09 - 1 tablespoon fresh parsley or cilantro, chopped
10 - 1 teaspoon sesame seeds
11 - Lemon wedges

# Directions:

01 - Whisk together soy sauce, honey, olive oil, lemon juice, garlic, ginger, and black pepper in a small bowl until thoroughly combined.
02 - Place cod fillets in a shallow dish or zip-top bag. Pour marinade over fish, ensuring all fillets are evenly coated. Cover and refrigerate for 20 minutes to 1 hour for optimal flavor absorption.
03 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease a baking dish.
04 - Remove cod from marinade and arrange fillets on the prepared baking sheet. Discard any remaining marinade.
05 - Bake for 12-15 minutes until fish is opaque throughout and flakes easily when tested with a fork.
06 - Remove from oven. Sprinkle with fresh herbs and sesame seeds. Serve immediately with lemon wedges on the side.

# Insider Tips:

01 -
  • Ready in under 30 minutes with pantry staples you probably already have
  • The marinade creates a caramelized exterior while keeping the fish incredibly moist
  • Easily scales up for dinner guests or down for a solo Tuesday night
02 -
  • Cod continues cooking after it leaves the oven, so remove it when it is slightly underdone rather than overdone
  • The marinade should never be reused due to raw fish exposure, even if it looks perfectly good
  • Honey burns faster than sugar, so keep an eye on the thinner edges of the fillets during the last few minutes
03 -
  • Pat the cod dry before marinating so the sauce actually sticks to the fish instead of sliding right off
  • Let the fish rest for two minutes after baking, this redistributes the juices for more even moisture
  • Warm your honey slightly if it has crystallized, cold honey makes getting a smooth marinade frustratingly difficult

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