PCC Black Cod with Teriyaki Sauce

No votes yet

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 325° F. Line a baking sheet with parchment paper, brush parchment with olive oil and place fillet on the sheet.

Whisk the remaining ingredients together in a small bowl. Brush on both sides of fillet, and let sit for 10 minutes.

Bake for 15 to 20 minutes, until the fish gently flakes apart when prodded with a fork. Serve immediately.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: cod, seafood

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Delicious, fast, and easy!

I made this last night and it was fabulous. I found that I only needed half the marinade for a 3/4 lb fillet. I used a silicone mat instead of parchment, so I omitted the olive oil. I subbed maple sugar for the sucanat and grated the ginger instead of mincing. I marinated the fish for more like 20-30 minutes, while it came to room temperature. My fillet was quite thin, and divided into 4 pieces, it was ready in 17 minutes. I served it with soba noodles and a marinated kale, seaweed, and cucumber salad.

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login