Kikkoman soy sauce seasoned for seafood has the right balance of salt and umami to glaze firm white fish without overseasoning. A weeknight dinner that feels done in the time it takes to cook rice on the side.

Serves 2. 30 minutes, 12 at the stove.

About 330 calories a serving, 44 g protein, 3 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat until a drop of water sizzles on contact, 2 to 3 minutes. Pat two 6-ounce cod fillets dry with paper towels and season both sides lightly with salt and pepper. Lay them skin-side down in the pan and leave them alone until the skin crisps and the flesh is opaque halfway up the sides, about 4 minutes.4 min
2. Flip each fillet gently and cook skin-side up until the fish flakes when nudged with a fork, 2 to 3 minutes more. Mince 1 garlic clove finely while the fish cooks.3 min
3. Slide the fish onto a plate. Pour 3 tablespoons seasoned soy sauce into the pan along with 1 tablespoon butter and the minced garlic, swirling to combine over low heat for 30 seconds, just until the garlic smells good and the butter melts into the sauce.
4. Return the fish skin-side up to the pan and tilt it gently so the glaze runs over the top of each fillet. Slice 2 scallions into 2-inch pieces on the bias and scatter them over the fish. Plate the fish and spoon the warm glaze over the top.

Note Swap cod for halibut or sea bass if that is what the market has. Leftovers keep three days covered; eat cold or warmed gently. Serve with steamed rice or roasted vegetables to soak up the glaze.