PCC Black Cod with Teriyaki Sauce | PCC Natural Markets

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PCC Black Cod with Teriyaki Sauce

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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


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!

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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.

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