1 cup honey
1/2 cup low-sodium, gluten-free soy sauce
1/4 cup olive oil
1/3 cup white wine vinegar
6 Alaska Black Cod fillets (approx. 4 oz. each), fresh or thawed
Sea salt and black pepper, to taste
Stir honey, soy sauce, olive oil and vinegar together in a glass (or non-reactive) bowl. Place Alaska Black Cod fillets in the bowl, skin side up, so that marinade covers all of the fish flesh. Cover and refrigerate for 12 to 24 hours.
Heat oven to 450°F. Remove fillets from marinade and place on a nonstick (or spray-coated/foil-lined) baking sheet. Season with salt and pepper. Roast until fillets are golden to dark brown, about 7 to 9 minutes. Cook just until fish is opaque throughout.