Ingredients
Equipment
Method
Instructions
- In a small bowl, stir together 1/2 cup Soy Vay Veri Veri Teriyaki Sauce and Marinade with 1/8 teaspoon cayenne pepper until combined.
- Marinate the 1 pound black cod (1 large fillet or 2 smaller fillets), using one of these methods: - Dish method: Pour half of the marinade into a shallow dish. Place the cod fillets flesh-side down in the dish, then pour the remaining marinade over the top, brushing to coat all pieces evenly. Cover the dish with plastic wrap. - Bag method: Place the cod pieces into a sealed plastic bag, pour the marinade into the bag, remove most of the air, seal, and gently massage the fillets so they are evenly coated. Place the marinating fish in the refrigerator for at least 6 hours and up to 24 hours.
- When ready to cook, position an oven rack about 6 inches from your oven’s broiler element and preheat the oven to 400°F.
- Pour 2 tablespoons olive oil into an oven-safe nonstick skillet and brush the bottom so it is fully coated. Make sure the skillet has a metal handle that can tolerate high oven heat.
- Remove the marinated fish from the refrigerator and arrange the fillets skin-side down in the oiled skillet.
- Put the skillet in the preheated oven and bake for 10–14 minutes, until the fish is opaque and flakes easily with a fork. (Cooking time will vary with fillet thickness.)
- After the fish is cooked through, turn on the oven’s broiler and broil the fillets for 1–2 minutes, until the tops are caramelized and lightly browned. A small amount of blackening is acceptable.
- Carefully remove the hot skillet from the oven (the handle will be very hot). Serve the fillets immediately.
Notes
NOTES
You will also need: Oven-safe nonstick skillet, 9x13 glass dish or plastic sealing bag for marinating.
This recipe produces 4 standard portions, but it is very addicting— if you have heavier appetites, you might want to serve two fillets per person, which would make this a 2-serving recipe. The fish should marinate at least 6 hours, up to 24 hours. Longer marination will produce more flavorful results.
Cod fillets sometimes contain a few small pin bones, which will rise up from the fillet during cooking. These can easily be plucked out after roasting and before serving.
Please note that the sodium content relates to the entire amount of marinade, and does not reflect the sodium retained at the end of cooking after the excess marinade is discarded.
You will also need: Oven-safe nonstick skillet, 9x13 glass dish or plastic sealing bag for marinating.
This recipe produces 4 standard portions, but it is very addicting— if you have heavier appetites, you might want to serve two fillets per person, which would make this a 2-serving recipe. The fish should marinate at least 6 hours, up to 24 hours. Longer marination will produce more flavorful results.
Cod fillets sometimes contain a few small pin bones, which will rise up from the fillet during cooking. These can easily be plucked out after roasting and before serving.
Please note that the sodium content relates to the entire amount of marinade, and does not reflect the sodium retained at the end of cooking after the excess marinade is discarded.