Morph it: The marinade recipe yields about ¼ cup of liquid because you’re only marinating a small amount of fish. However, the marinade can second as a dressing or a sauce. If you’d like to use it to toss over salad greens, double the recipe. If you’ll serve the fish with rice, orzo, kashi or farro and would like enough marinade leftover to spoon over the fish and to moisten the whole grain you serve it with, triple or quadruple the recipe with the exception of the ginger. You may wish to combine all the ingredients except the ginger and then add the ginger in small increments until you’re satisfied with the overall taste.
Tip: If you don’t like handling fish, season it right on the butcher paper you bought it in and when it’s time to do so, slide it off the paper directly into the pan you’ll cook it in.
Preheat oven to 450°. Season fish with salt and pepper, orange zest and fresh thyme. Place in 9 x 13 inch baking dish, set aside. This can be done ahead up to several hours.
In a small bowl, whisk together orange juice, rice vinegar, sesame oil, maple syrup and ginger. Taste and adjust seasonings.
Pour marinade over fish and place in the oven. Cook fish until lightly golden in some places and fork tender, about 15 minutes. You’ll know the fish is done when it has gone from pale pink or light white (depending on the fish variety) to a brighter white. In addition to the stark change in color, the fish will also flake apart easily with a fork. Serve immediately.