Description
Listen, I get it. Fish can be scary. One minute it’s perfect, the next it’s either rubber or falling apart like your last relationship. But this honey marinated cod? This is your fish training wheels that’ll make you look like you’ve been cooking seafood your whole life. We’re talking flaky, buttery cod with this gorgeous golden crust that screams “I know what I’m doing” even if you’re secretly panicking inside.
The honey marinade does all the heavy lifting here — it keeps the fish moist, adds this subtle sweetness that plays beautifully with lemon, and creates that Instagram-worthy caramelized top that’ll have your dinner guests thinking you went to culinary school. Plot twist: you literally just mixed some stuff in a bowl and put it in the oven.
Ingredients
For the Honey Marinade:
- 1/3 cup honey
- 3 tbsp olive oil
- 2 tbsp soy sauce (trust the process)
- 2 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground)
- 1/2 tsp paprika
- 1/4 tsp black pepper
- Pinch of red pepper flakes (optional)
For the Fish:
- 4 cod fillets (6 oz each, about 1 inch thick)
- Salt to taste
- 2 tbsp butter
- 1 lemon, sliced into rounds
- Fresh parsley for garnish
For the Rice (Because fish needs a friend):
- 1 1/2 cups jasmine rice
- 2 3/4 cups chicken broth (or water if you’re keeping it simple)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
Whisk together honey, olive oil, soy sauce, lemon juice, garlic, ginger, paprika, pepper, and red pepper flakes in a bowl.
Pat cod fillets dry and season lightly with salt. Place in a shallow dish and pour marinade over them.
Flip once to coat both sides, then let them hang out for 30 minutes. (Don’t go longer or the acid will start “cooking” the fish.)
Rinse rice until water runs clear. Combine with broth and a pinch of salt in a saucepan.
Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
Remove from heat, let stand 5 minutes, then fluff with a fork and stir in butter.
Preheat oven to 400°F.
Heat an oven-safe skillet over medium-high heat. Add butter and let it foam.
Remove cod from marinade (save that liquid gold!) and sear fillets for 2-3 minutes until golden.
Flip carefully, add lemon slices to the pan, and pour reserved marinade around (not on top of) the fish.
Transfer skillet to oven and bake for 10-12 minutes until fish flakes easily with a fork.
Internal temp should hit 145°F, but honestly, when it flakes apart easily, you’re good.
Spoon some rice into shallow bowls. Top with cod and those gorgeous caramelized lemon slices.
Drizzle that golden pan sauce over everything and hit it with fresh parsley.
Stand back and admire your work.
Notes
Don’t Overthink the Thickness: If your fillets are thinner, just reduce the baking time. Thick pieces? Add a few more minutes.
The Sear is Everything: That initial golden crust is what makes this dish look restaurant-quality.
Pan Sauce is Life: Don’t skip drizzling that caramelized marinade over everything. It’s liquid gold.
Fresh is Best: Fresh ginger and garlic make a huge difference, but don’t stress if you only have dried.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~12g
- Carbohydrates: ~38g
- Protein: ~32g