Cod & Citrus Sauce

This recipe yields enough sauce for 4 small or 2 large pieces of cod.
Although there are a couple ingredients that aren’t “pantry items”, you may have a containers of them hanging out in your fridge waiting to be used.
Serve fish over fresh rice or a plate of steamed veggies, with a slice of lime/lemon or orange.

2 tbsp Apricot jamOrange or lemon, even fig jam, or another similar substitute. Avoid overly sweet jams/marmalade.

1 tbsp Soy sauce

1 tsp Grated ginger

1 Garlic clove, finely minced

1 tbsp Vinegar Rice or white wine vinegar can be substituted

1 tsp Miso paste

1 tsp Sesame oilCanola or veggie can be substituted, but there will be a flavor change

2 Cod filets, preferably even thicknessFilet can be cut into portion sizes, depending on preference

Oil for cookingSalt and pepper for taste

Cilantro, parsley or even a squeeze of lemon/lime/orange to serve

Preheat oven to 375 degrees.
Prep cod filets. Remove from packaging, pat dry with paper towel. Set aside on a plate.

In a small saucepan, mix all ingredients, jam thru sesame oil. Bring to a low simmer.

Meanwhile, in a oven safe skillet, heat a drizzle of oil over med-high heat.
Add cod filet to skillet and allow fish to sear, about 1-2 minutes. Then flip fish and sear the other side.

Turn off heat for the skillet.
Sprinkle a pinch of pepper on fish.
Next spoon or brush simmered citrus sauce over filets.
Place skillet in oven.
Bake fish for 6-7 minutes or less depending on size of filets. Fish is done when pieces are bright white and flaky.

Serve hot over rice or vegetables with herb and slice of lime/lemon/orange.

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Cod & Citrus Sauce