Combine honey, soy sauce, grape seed oil, and vinegar in a bowl. Stir and place black cod fillets in the bowl. Cover and refrigerate for 24 hours.
Preheat the oven to 450°F. Remove fish from marinade and season with salt and black pepper. Place fillets on a cookie sheet and cook in the oven until they have a golden/dark-brown hue and are cooked through, about 7 to 8 minutes.
In a pan, melt butter with garlic until butter turns golden brown. Add spinach and pinch of nutmeg, salt, and black pepper. Cook just until wilted.
To serve: Spoon wilted spinach or pea leaves equally between 6 plates, top with fillet and spoon some marinade over and around the fish.
Yields 6 portions
Chef Suggestions
Add additional vegetables of choice to Wilted Spinach portion of recipe; Carrot, celery and the whites of green onion. Seared Shitake mushrooms. Also great garnished with toasted sesame seeds
