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Seremoni 2026

Tamari and Honey Glazed Black Cod with Herby Carrot Ribbons

Recipes

Tamari and Honey Glazed Black Cod with Herby Carrot Ribbons

March 19th, 2026

Vilda Gonzalez

The bright, crunchy flavors of this dish are a welcome reprieve from the many warming stews of winter. It teases spring while still making use of one of my favorite seasonal workhorses, carrots! The buttery richness of Seremoni Grade black cod plays well with the salty umami of tamari and sticky sweetness of honey - simply combine the two with a touch of avocado oil and generously brush it over the fish before a quick trip to a hot oven. It’s lovely served with an herb-laden tangle of carrot ribbons, but would be just as good served over a bowl of steamed rice.

Ingredients

  • 2 large carrots, peeled
  • 2 4 oz skinless fillets Seremoni Grade Black Cod
  • Fine sea salt to season
  • 1 Tbsp avocado oil
  • 1 tsp tamari
  • ½ tsp runny honey
  • ¼ cup zesty green sauce, recipe follows, plus more to serve

For the zesty green sauce

  • 1 garlic clove
  • 1 jalapeño, seeds removed
  • 1 cup extra virgin olive oil
  • One small bunch cilantro, stems removed
  • One small bunch parsley, stems removed
  • One large handful basil leaves
  • 2 Tbsp sliced green onion, dark green part only
  • 1 tsp rice wine vinegar
  • Zest and juice of one lime
  • ½ tsp fine sea salt
  • ½ tsp honey

    Instructions

  • Preheat the oven to 400°F. About 30 minutes before you plan to cook the fish, remove it from the fridge to come to room temperature.

  • Begin by making the green sauce. In the bowl of a food processor, add the garlic, jalapeño and olive oil. Blend on high until both the garlic and jalapeño are broken down, and the oil has turned paler and more viscous. Add all of the herbs and pulse until a loose but textured sauce forms. Fold in the green onions, rice wine vinegar, and lime zest and juice. Season with the salt and honey. Taste and adjust accordingly with another pinch of salt, touch of sweetness, or squeeze of acid.

  • Create the carrot ribbons by firmly running a vegetable peeler over the length of the carrot. You will need to apply a moderate amount of pressure to achieve a substantial ribbon, and it will become easier with repetition. Place the ribbons in a bowl of ice water to help them curl and stay crispy while you cook the fish.

  • Line a small sheet tray with aluminum foil. Place both fillets of Seremoni Grade Black Cod on the prepared tray and season with a pinch of salt, about ¼ teaspoon per filet. In a small bowl, combine the tamari, avocado oil and honey. Brush this generously over the surface of the fish. Place the tray in the oven and cook for 10 minutes. The tamari will begin to caramelize around the edges and the black cod will be opaque and beautifully glossy throughout when it’s cooked.

  • Drain and pat the carrot ribbons dry, then dress them in about ¼ cup of the green sauce. Serve with the tamari and honey glazed black cod, with more green sauce if you please.