4 to 6-oz black cod fillets (aka sablefish) Combine all ingredients (except for fish) in a medium-sized, airtight mixing bowl. Add cod and marinate for 24 hours. If possible, flip the fish halfway ...

Add the cod, turning to coat. Let it stand for 10 to 15 minutes. Place the marinated cod fillets in a single layer on a ...

Place the cod fillets on a large plate or piece of aluminum foil. Brush the marinade all over the fillets, coating them completely. Let the fish rest for 15 minutes. Meanwhile, lightly brush the ...

Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs, and then sprinkled with chopped fennel fronds before ...

To prepare the marinade, whisk together 2 tablespoons olive oil, lemon juice, zaatar, garlic, and lemon zest. Place cod fillets in a baking dish coated with cooking spray. Spread tops of each ...

Marinate the cod fillets in the soy sauce, mirin and ginger for 40 minutes then remove the fillets from the liquid, cover them and refrigerate until ready to cook. Remove and discard damaged ...

Remove fish from marinade and drain. Sprinkle fish with coarse salt. Heat remaining 1 tablespoon oil in large ovenproof skillet over medium-high heat. Add fish fillets, skin side down, and cook ...

Pour marinade over cod, cover and refrigerate for 1 to 2 hours, turning once. Uncover fillets and bake with marinade in preheated 450 F oven for 8 to 10 minutes (allow 10 minutes per inch ...