Ingredients
Method
Prepare the Cod
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together soy sauce, honey, grated ginger, minced garlic, and rice vinegar.
- Place the cod fillets on the prepared baking sheet and season lightly with salt and pepper.
- Brush the soy-ginger mixture generously over each fillet, then sprinkle the tops evenly with sesame seeds, pressing lightly to adhere.
- Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
Make the Ginger Noodles
- While the cod bakes, cook the soba noodles according to package directions. Drain and rinse under cold water to stop cooking.
- In a large skillet, heat the sesame oil over medium heat. Add the grated ginger and minced garlic; cook for 1 minute until fragrant.
- Stir in the soy sauce, rice vinegar, and honey. Add the drained noodles and toss well to coat. Cook for 1-2 minutes until heated through.
Serve
- Divide the ginger noodles among four plates. Top each with a sesame-crusted cod fillet.
- Garnish with sliced green onions and any remaining sesame seeds. Serve hot.
Nutrition
Notes
For a gluten-free version, use tamari instead of soy sauce and rice noodles for the soba. The ginger-soy glaze can be made up to 2 days ahead and stored in the fridge. To toast sesame seeds, heat them in a dry skillet over medium heat for 2-3 minutes, shaking often, until golden. Avoid overbaking the cod; check for doneness at the 12-minute mark. Serve with steamed broccoli or a simple cucumber salad for a complete meal.