A light and flavorful Asian-style black cod dish, infused with soy, ginger, and honey, served with tender asparagus and earthy mushrooms. This dish offers a delightful balance of sweet, savory, and umami notes.
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A light and flavorful Asian-style black cod dish, infused with soy, ginger, and honey, served with tender asparagus and earthy mushrooms. This dish offers a delightful balance of sweet, savory, and umami notes.
Ingredients
- 2 fillet black cod (6 oz each)
- 1/4 cup soy sauce low sodium
- 2 tbsp honey
- 1 tbsp fresh ginger grated
- 1 clove garlic minced
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 bunch asparagus trimmed
- 1 cup shimeji mushrooms separated
- 1/2 cup edamame shelled
- 2 tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a shallow dish, whisk together soy sauce, honey, grated ginger, minced garlic, sesame oil, and rice vinegar. Add black cod fillets, turning to coat. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- While fish marinates, toss asparagus and shimeji mushrooms with 1 tablespoon olive oil, salt, and pepper on the prepared baking sheet.
- Remove cod from marinade, reserving the marinade. Place cod fillets on the baking sheet alongside the vegetables. Spoon some reserved marinade over the cod.
- Bake for 15-20 minutes, or until the fish flakes easily with a fork and vegetables are tender-crisp. Halfway through cooking, add shelled edamame to the baking sheet.
- Serve immediately, drizzling any pan juices over the fish and vegetables.
Notes
For a spicier kick, add a pinch of chili flakes to the marinade. You can substitute shimeji mushrooms with shiitake or cremini mushrooms. Serve with a side of steamed jasmine rice for a complete meal.
