This Lemon-Soy Baked Fish is a westernized version of a traditional teriyaki marinade. It is great for tofu, fish and chicken, and oh so easy to make. Although the ingredients produce a strong tasting marinade it leaves fish surprisingly light and deliciously flavored. Those on a bland diet should simply stick to the fish and avoid eating any of the fatty skin.
1. Put all the marinade ingredients except the herbs together in a saucepan. Bring to a boil. Take the mixture off the heat and let it cool. Stir in the herbs once the marinade has cooled somewhat.
2. Pat the fish pieces dry and lay them out in one layer in a non-reactive Pyrex or glass dish. Cover with the marinade. Leave the fish to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
3. Preheat the oven to 400 degrees with an oiled baking sheet on the middle rack.
4. Place fish fillets skin-side down on the hot baking sheet. Spoon marinade over the fish and bake until the skin is crisp, 5-10 minutes depending on thickness. Turn carefully, add any remaining marinade and cook another 2-3 minutes.
5. If you are cooking salmon and like it rare, don’t turn it, just continue cooking and basting the fillet with marinade for another 3-5 minutes with the skin side down. It will be done underneath and a little rare on top.
- 1 center-cut fillet of fish (1 ½ to 2 pounds), skin on, cut into 4 slices (salmon, cod or sea bass)
- ⅓ cup soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon sugar
- 2 tablespoon olive oil (if using salmon, half the olive oil), plus 1 teaspoon for baking sheet
- 1 clove garlic, crushed and sliced
- 1 teaspoon grated lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon chopped fresh herbs, I would use tarragon, rosemary or thyme (optional)
Ann's Tips and Tricks
If you are on a Bland Diet, use 2 teaspoons of olive oil only and avoid eating any fatty skin.