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APRICOT/PEACH AND SHALLOT THYME GLAZED BAKED COD

A while back….(end of July/August?)  I made my Homemade Apricot and Peach Jam – only this time, I made extra:

It is by far my most favorite jam.  Regular Apricot Jam would work nicely here too.  We found some beautiful Gray Cod Fillets at the market and with this Apricot/Peach glaze – it was a marriage made in heaven.  It gave a sweet/tart/salty/savory flavor to the cod fillets with fresh Thyme infused throughout the fish – so good.  Sometimes fresh fish is better than anything in the whole wide wide world…don’t you think?

2 fresh wild Gray Cod Fillets (or Pacific Cod)

1 rounded Tblsp. Apricot/Peach Jam (or plain Apricot jam)

1 Tblsp. Tamari Sauce

juice of 1/2 a fresh Lemon

1 minced garlic clove

1 tsp. fresh minced Thyme

fresh cracked Pepper

1 shallot, sliced

Preheat the oven to 425 degrees.

Mix up the Marinade/Glaze in a small bowl and set aside.  Slice the shallots.  Rinse the cod fillets in cold water and pat dry.

Line a roasting pan with aluminum foil.  Place the cod fillets into the pan and layer on the sliced shallots.

Pour over the marinade/glaze and wrap up tightly.

Bake according to thickness of your fillets.  Rule of thumb is 10 minutes per inch of thickness.  Mine took 25 minutes for succulent flavorful fish.  So so tasty!

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