Baked Fish With Sesame and Ginger Recipe (2024)

At least double the sesame oil and the ginger, otherwise there will be no flavor.

I liked the idea of sesame seeds before putting the fillets in the oven - a nice flavor and crunch. I added soy sauce to the marinade and served the fish with a topping of chopped cilantro, shallots, lime juice and olive oil with a side of black rice. The whole family gobbled it up.

Fantastic Asian-inspired fish recipe! Easy, healthy and delicious. Will be making this regularly. Served this with rice, swiss chard sautéed with a little coconut oil and tamari, and a fresh salad with carrots and ginger-miso-sesame dressing.

My cod were thicker but at exactly 1 1/2 lbs. I had to bake for nearly 25 minutes to make them opaque and reach internal temp of 145. (My oven is calibrated.) Perfectly flaky, not tough. Started as directed on top shelf of the oven (broiler level), which may have contributed to the need for longer cooking. Last half, placed pan on next level down. The 1tsp. each of toasted sesame oil and grated ginger seemed skimpy. Flavor was good but very subtle. Next time will double both.

If you keep a hunk of fresh ginger in a freezer bag in the freezer, you can just grate it frozen right into whatever you need it for. You don’t even have to peel it. Makes it really simple and does not go bad

Quick, easy and elegant! I learned a long time ago that all of these recipe authors have a highly developed sense of taste, by far much better than mine. I always at least double the recommended amount of herbs and spices or half the protein, or both. And a little (perhaps a little too much) garlic never fails to enhance any dish.

I too had to increase the cooking time to about 25 minutes. Next time will use the sesame oil with chili pepper for a bit of a zing.

After making this a few times I found that using the recipe amounts for two six ounce filets (center cut) is great - I would double it for four filets. I also leave the sesame oil/ginger rub on the fish for the full 3 hours - and in order that the fish cooks through I take it out of the fridge at least 45 minutes before baking.

I used the stated amount of sesame oil and ginger, but I doubled the black sesame seeds and sprinkled them over the filets before putting them in the oven. I loved the slight added crunch as well as the deepened sesame flavor. Next time I may lightly mist the sesame seeds with walnut oil, then toast them first.

I made this with more ginger and oil as suggested for the size of my halibut. I also let the halibut sit in salted water for 15 minutes before marinating (per Cooks). I love to do this with fish. It brings them back to their natural state I think. It was delicious. Thank you Mark B. I served it over a mixed rice (not just white) with a wonderful Kuning spice mix that I got in London. It is coconut, lemongrass, and I think saffron. And sautéed spinach. Just perfect.

Unless the filets are very thin, 10 minutes won't be nearly long enough. More like 20-25.

I loved this. Made it with cod. Quick & delicious. I used the same amount of "marinade" for 2 pieces as they recommended for 4 and I think it was just right.

I used about 12 ounces of cod -- one fat piece, which may be why it took ~15 minutes (I increased the temp to 420F and removed the foil at 10 min). Also used 1/2 tsp. of hot pepper/garlic sauce with the sesame oil. Perfectly cooked, great flavor with a spicy edge. Served with lentil rice and brocoletti. I don't usually bake fish, but I would do this again.

I added a few sliced mushrooms and tiny bok choy to the baking dish. Delicious!

I’m wondering if the problem some are having with cooking time is the foil? Years ago, I was told that foil reflects heat and slows cooking. My cod cooked with the dull side of foil facing up, and it was done in 10 min.

Used fresh halibut with good results - took maybe 3-4 more minutes or so to cook after the initial 10. I doubled seasoning based on others' comments but next time think I won't. The scallions and sesame seeds really made a difference! Served with rice and Sauteed Kale (Sam Sifton recipe) and I think my son liked the kale more than the fish :-)

Worked very well with bigger amounts of flavoring. Baked in toaster oven

My oven was not working, so put a bit of a water into a skillet and set the cod on a plate in the skillet. Covered and steamed in less time than oven cooking. I learned this when working in China, and it worked brilliantly for this recipe.

Excellent and easy. A great weeknight dinner. The marinating time matters. I was too fast the first time I did this, and it was a little bland. The second time was perfect.

Add lime zest to marinade.

I made a roux and then whisked in some whole milk until it was thick. I whisked it into the broth when everything was cooked up. I found that it added the depth the broth was lacking. Also sautéed the aromatics and browned the chicken before cooking. The dill and feta are a must!

Agree with Rachael. Double the ginger and sesame oil.

Following the comments, I added more ginger and sesame oil, with a touch of soy sauce plus some garlic powder. It was delicious.

This is a very healthy and tasty dish. We served with roasted broccolini and steamed rice and it was delicious. As with most NYT fish recipes, the cooking time was almost double. We used cod fillets and they weren't even close to done at 10 minutes, so plan on additional time.

Added more ginger and sesame oil per others’ suggestions. Served with rice and a mushroom bok choy sautée. Used rockfish. Overall just not very good. Although I added more “flavor”, the result was still too bland as well as too oily. I ended up needing to add more salt and some soy sauce at the end. I won’t be making this again.

I don’t mind fish rare, but the onions and ginger were nearly raw after following instructions. I might remove the marinade before cooking and hit it hard in a pan first.

So I covered the baking dish with foil, shiny side in, fish at room temperature, preheated oven, top rack. Ten minutes=raw fish. Just uncovered, and baking on middle shelf. Fingers crossed.

The flavor of this dish was subtle, but lovely. It was perfect with roasted local asparagus and focaccia. I baked my cod at 420 for about 25 minutes and it was flaky and buttery.

Having read the comments, I doubled the ginger; to me, it was a bit too gingery. Still delicious, will make it again (the pickled ginger, on the other hand, is a stroke of genius).

I added so much grated ginger and sesame oil this second time, I thought the poor fish would be inedible, but it was excellent. Easy, fast, healthy. Served as per recommendation, with rice and spinach (sauteed with garlic) and pickled ginger on the side. Highly recommend!