This baked honey ginger cod recipe is packed with flavor from a delicious glaze of herbs, spice and sweet honey. We use frozen cod fillets from the freezer and bake up a family dinner with very little hands-on prep time.
Making baked frozen cod recipes is one of my go-to weeknight dinner ideas as I always have a packet of fish in the freezer - I'm guessing many of you do too! It's also a lower histamine way to enjoy fish, given that fish on a deli counter is often problematic for those of us following a low histamine diet (see SIGHI's overview of fish for more details).
To make this cod with ginger recipe deliciously flavorful we make a simple glaze of fresh herbs and pantry staples. The blend of zingy ginger, sweet honey and fragrant herbs is so good!
Looking for a really simple frozen fish idea? You'll love my frozen cod in air fryer recipe - it's so easy! And do check out my sweet potato fish cakes, baked cod with panko and my Italian herb crusted cod. All so tasty!
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🐟 Ingredients
All the ingredients and their quantities are set out below in the recipe card.
Some notes on a few of them:
- Frozen cod - we use plain frozen cod fillets for this recipe, but I have also used pollock a few times and it works equally well!
- Root ginger - I suggest to use fresh grated ginger for the zingy flavor. You can add any ginger 'juice' to the marinade that comes from grating it too.
- Honey - you want to use runny honey not set honey.
- Garlic - add another clove or two for even more heat if you like!
📖 Swaps and variations
Apple cider vinegar can be swapped out for white distilled vinegar. For my low histamine readers, this scores 0 on the SIGHI list. I use the Heinz white distilled vinegar. Some people aren't able to tolerate this either, so only use if well tolerated.
🔪 Step by step directions
Making this baked honey ginger cod recipe is very simple, uses easy to find ingredients and is perfect as a frozen cod recipe for an easy dinner!
All the instructions are set out in the recipe card below, but these step by step by step photos should help guide you.
Step 1: Make the glaze
Add olive oil, honey, ginger, garlic, apple cider vinegar, thyme, rosemary, salt and black pepper to a bowl and whisk to combine (image 1).
Step 2: Bake the frozen cod
Place the cod fillets in an ovenproof dish in a single layer. Drizzle the honey ginger glaze over the cod (image 2). Bake for 20-25 minutes, or until the fish is white throughout and you can easily flake it with a fork.
💭 Recipe tips and notes
- Don't let the fish thaw! I suggest to make the glaze first, then grab your fish from the freezer and spoon it on. Then straight in a preheated oven.
- Adjust with more herbs, ginger or garlic to taste preference.
- Check the fish is cooked through before serving. It should be white throughout and easily flaked with a fork. A meat thermometer should read 145F / 63C.
- Cook time will vary slightly depending upon the size of your cod fillets and their thickness.
📋 Frequently asked questions
No, take the fish straight from the freezer, spoon over the glaze and then straight in the oven!
Yes, we don't use breadcrumbs or any gluten containing ingredients. Always check labels for any store-bought ingredients though.
🍽 More fish dishes
Find so many tasty fish dishes here including my baked cod with mango salsa and pistachio crusted cod, as well as these recent recipes:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ and comment if you've tried the recipe!
📖 Recipe
Honey Ginger Baked Cod
Equipment
Ingredients
- 4 frozen cod fillets
For the honey ginger glaze
- 1 tablespoon root ginger grated
- 2 tablespoon honey
- 2 teaspoon olive oil
- 2 garlic clove minced
- 1 teaspoon apple cider vinegar optional
- 2 teaspoon fresh thyme leaves
- 2 teaspoon fresh rosemary leaves diced
- pinch salt
- pinch black pepper optional
Instructions
- Preheat the oven to 390F / 200C.
- In a small bowl combine the olive oil, honey, grated root ginger, garlic, apple cider vinegar (if using), thyme, rosemary, salt and black pepper. Whisk together.
- Place the frozen cod fillets in an ovenproof dish in a single layer. Spoon the honey ginger glaze over the cod.
- Bake the cod fillets for 25 minutes, or until they reach 145F / 63C using an instant read meat thermometer. Cook time will vary slightly depending upon the size and thickness of the cod fillets. The fish should be white and easily flaked with a fork.
Notes
- Ensure the fish is white throughout and can be easily flaked with a fork before serving.
- My low histamine readers will likely need to take the fish straight from the freezer to the oven. It is usually best not to leave it to thaw or stand on the counter.
- The fish will produce liquid as it cooks, which can be discarded.
- Nutritional information is auto-generated and should be understood to be an estimate. I have had to source the information from several sources for this recipe, and there was not consensus on details.
- frozen fish scores 0 on the SIGHI list, but please see their notes on freshness and perishability. You do not want to thaw the fish. Take it from the freezer to the oven.
- garlic, ginger and apple cider vinegar, which score 1
Tara says
I loved this recipe when I cooked it. Though when I first read this recipe it included peppers and rice. Now the picture is different and the sides are omitted. The link from my web search still shows the pic with peppers, so at least I know I'm not crazy.
Claire says
Hi Tara, glad you enjoyed the recipe! I've just updated the recipe recently so it has a slightly different glaze and a little more herby flavor.
best cod says
Delicious, light, and filling! I made this last night, after a long day of work, because it looked so colorful and delicious. It was extremely easy and satisfying. This is going to enter my regular meal rotation, so thank you!
throughthefibrofog says
So glad you like it! Always good to have some easy recipes after a long day isn't it. Thanks so much for taking the time to comment and leave a review, so appreciated!
Sheryl Chan says
Haha that was a fun and funny convo wasn't it?! Thanks for the tag 🙂 regardless I'd eat this dish and return for a couple helpings. All my favourite things in one!
throughthefibrofog says
I love how we all learn from each other! And so glad it's a recipe you like!
Alison says
OMG, this looks amazing! Learning more about the SIGH list is pretty fascinating too. I had no idea how prevalent histamines were or how much preparation affected them. Your recipe sounds delicious!
throughthefibrofog says
thanks so much Alison! Histamine is definitely a tricky one - and in so many random foods too.