Name: Baked Honey‑Marinated Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 4 cod fillets (about 6 oz each); 3/4 cup honey; 1/2 cup low-sodium soy sauce; 1/3 cup toasted sesame oil (or olive oil); 1/3 cup apple cider vinegar or lemon juice; 1–2 teaspoons minced fresh ginger (or garlic); 1 1/2 teaspoons freshly ground black pepper; Salt, to taste

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A tender, flaky cod fillet beautifully glazed in a sweet-and-savory honey marinade—I love how it’s elegant yet so easy to make.

Baked Honey‑Marinated Cod

Why You’ll Love This Recipe

I love this dish because it delivers restaurant-worthy flavor with minimal fuss. The honey–soy marinade seeps into the cod, keeping it moist and flavorful, while baking ensures a hands-off, perfectly flaky finish. It’s a great option when I want something impressive without spending hours in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cod fillets (about 6 oz each)
¾ cup honey
½ cup low-sodium soy sauce
⅓ cup toasted sesame oil (or olive oil)
⅓ cup apple cider vinegar or lemon juice
1–2 tsp minced fresh ginger (or garlic)
1½ tsp freshly ground black pepper
Salt, to taste

directions

In a bowl, I whisk together honey, soy sauce, oil, vinegar, ginger, pepper, and garlic if using.
I place the cod in a resealable bag or shallow dish and pour the marinade over it. Then I seal or cover and refrigerate it for 1 to 24 hours, flipping it halfway through. The longer it marinates, the richer the flavor.
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
I remove the cod from the marinade (reserving the liquid), and place the fillets on the prepared baking sheet.
I bake the cod for 12–15 minutes, until the fish is opaque and flakes easily with a fork.
For extra glaze, I sometimes brush a bit of the reserved marinade on the fish halfway through baking.
I garnish with fresh herbs or lemon wedges and serve immediately.

Servings and timing

Serves 4
Prep time: 5–10 minutes (plus marinating time)
Cook time: 12–15 minutes
Total time (excluding marinating): about 25 minutes

Variations

Asian-style twist: I like to use rice vinegar instead of apple cider vinegar and add a sprinkle of sesame seeds.
Miso-honey cod: I sometimes whisk in a spoonful of miso paste and a touch of chili paste for a deep umami flavor.
Citrus-fresh: Using lemon or lime juice in place of vinegar gives the dish a bright, zesty note.
Spicy version: I add chili garlic sauce or crushed red pepper flakes when I want a bit of heat.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I place the cod in a low oven at about 300°F (150°C) for 5–8 minutes until just warmed through. This keeps the fish moist and prevents overcooking.

FAQs

When is cod done baking?

I look for the cod to turn opaque and flake easily with a fork. This usually takes about 12–15 minutes in a 400°F oven.

Can I skip marinating?

Yes, but I find that even just 1 hour of marinating helps infuse the fish with flavor and keeps it juicy. For deeper flavor, I marinate it up to 24 hours.

What can I serve with it?

I usually serve this cod with steamed rice, roasted vegetables, or a fresh salad. It also goes great over noodles or quinoa.

Can I use a different fish?

Absolutely. I’ve made this recipe with halibut, haddock, and even salmon. Cooking times may vary slightly depending on the thickness of the fillets.

How do I prevent the marinade from burning?

To avoid burning, I line the baking pan with foil or parchment paper. I also avoid pouring too much marinade directly on the fish during baking—brushing a light layer halfway through works best.

Conclusion

This baked honey-marinated cod has become one of my favorite easy dinners. It’s flavorful, moist, and incredibly satisfying with very little effort. Whether I’m hosting or just cooking for myself, it always turns out beautifully and makes me look like I’ve put in a lot more work than I actually did.