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Soy Ginger Black Cod with Wilted Spinach and Asparagus

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Do you ever have a meal that takes you back to a certain place? A favorite place? A place you wish you were right now? I do! Soy ginger black cod is one of those meals that takes me back to the beach in Encinitas, one of our favorite vacation spots. One of our first stops after unpacking our suitcases once we arrive is heading to the local Whole Foods and buying their fresh wild black cod. It’s the perfect buttery, delicate fish that is amazing when mixed with flavors like soy and ginger. My mouth is literally watering just thinking about it! The good news is that I don’t have to be in Encinitas to have this meal. I can prepare it in my own kitchen and simply dream about being at the beach, and now you can too!

This is a simple recipe that is by far one of my kid’s favorite dinners. Not to mention that black cod has one of the highest levels of healthy Omega-3 fatty acids and is rich in vitamin B-12. It’s a win win in my book!

blackcod

Soy Ginger Black Cod with Wilted Spinach and Asparagus
 
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Serves: 4
Ingredients
  • ⅓ C soy sauce
  • ¼ C unseasoned rice vinegar
  • 2 Tbsp grated fresh ginger
  • 2 Tbsp chopped green onions
  • 1 Tbsp honey
  • 1 large clove garlic minced
  • ¼ C hoisin sauce
  • 1 Tbsp vegetable oil
  • 1 pound black cod (center cut) cut into 4 equal portions
Instructions
  1. Whisk first 6 ingredients in small bowl. Can be made ahead of time.
  2. Preheat oven to 450. Heat oil in large ovenproof skillet over med-high heat. Add cod, skin side up, cook 3 minutes. Remove from heat, flip cod over and add 1 Tbsp of sauce over each filet. Transfer to oven and bake an additional 5 minutes or until fish is just opaque in the center.
  3. Serve over wilted spinach with asparagus on the side. Spoon additional sauce over top as desired.
Good Thyme Tip - If you have picky kids, serve the fish with jasmine rice instead of wilted spinach.