GOOD TO KNOW Cod and other lean, firm-fleshed fish are good choices for steaming, since they stay moist after cooking. To steam in the oven, combine fillets in a baking dish with rice vinegar (or another flavorful liquid, such as lemon juice or wine), oil, and aromatics, then cover the dish tightly to trap in moisture as the fish cooks.

　　

Ingredients

serves 4

　　4 scallions, trimmed, white and green parts separated and thinly sliced

　　2 tablespoons minced peeled fresh ginger

　　2 tablespoons rice vinegar (unseasoned)

　　2 tablespoons vegetable oil, such as safflower

　　1/4 teaspoon red-pepper flakes

　　1 teaspoon sugar

　　Coarse salt

　　4 skinless cod fillets (about 6 ounces each)

　　

Step 1

Preheat oven to 375°F. In a shallow nonreactive 2-quart baking dish, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Add cod and let marinate at room temperature 20 minutes, turning once.

　　

Step 2

Cover tightly with parchment, then foil. Transfer to oven and cook until fish is opaque throughout, 30 to 35 minutes. Remove from oven, garnish with scallion greens, and serve.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 215

　　

Step 5

Fat: 8.2g (1g Saturated Fat)

　　

Step 6

Protein: 30.7g

　　

Step 7

Carbohydrates: 3.8g

　　

Step 8

Fiber: 0.5g

　　Everyday Food: Light