Recipe
Teriyaki Glazed Cod
Serves
4
Total Time
6 hours 40 minutes
Prep Time
5 minutes
Marinate Time
6 hours
Cook Time
35 minutes
About
This teriyaki glazed cod is flaky, savory, and incredibly easy to make. Mild cod fillets are brushed with a rich teriyaki glaze and baked until perfectly tender for a quick seafood dinner packed with flavor. Great for busy weeknights, this recipe is ideal for anyone searching for healthy cod recipes or simple baked fish dinners.
Tips & Tricks
- Marinate the cod a little longer for deeper flavor and better caramelization.
- Start the rice before cooking the cod and bok choy to save time.
- Broil during the final minute of cooking for extra glaze and color.
- Swap cod with halibut, salmon, or another flaky white fish.
Ingredients
For the Cod
- 24 oz Black Cod
- 4 Cup Kikkoman® Gluten Free & Less Sodium Teriyaki Marinade & Stir-fry Sauce
For the Rice
- 1 cup Jasmine Rice
- 2.25 cups Chicken Broth
- 1 Tbsp Unsalted Butter
- 1 Tbsp Ginger paste
- Kosher Salt & Pepper, to taste
For the Bok Choy
- 1 lb Baby Bok Choy
- 1 Tbsp Kikkoman® Less Sodium Soy Sauce
- ½ tsp Kikkoman® Sesame Oil
- ¼ cup Pickled Ginger
Directions
- Cut cod into 4 even filets. Put cod fillets in a bag with marinade, Seal, gently massage, and refrigerate for 6-24 hours. Transfer to a baking sheet and broil for 8 minutes, brush/baste, or until fish is cooked through, flaky, and caramelized on top.
- Rinse rice, drain well. Add rice to a pot with broth, ginger, butter, and a pinch of salt and pepper. Bring to a boil, then lower heat to a low simmer. Cook, covered for 15 minutes. Remove from heat with lid on. Let rest 10 minutes. Fluff.
- Quarter or halve bok choy lengthwise. Heat oil in a skillet over medium-high heat. Add garlic and cook until fragrant. Add bok choy, soy sauce, and sesame oil. Cover, to steam 5 minutes, stirring occasionally.
- Serve teriyaki cod over ginger rice alongside bok choy. Garnish with pickled ginger.
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