Coley Teriyaki

Method

• Step-by-step method for "How to Make Coley Teriyaki"
• Preheat oven to 200°C (180°C fan) or prepare a steamer setup
• Rinse coley fillets under cold water and pat dry with kitchen towel
• Trim courgette, then slice into thin batons or half-moons
• Trim fennel and shave into thin slices using a sharp knife or mandolin
• Wash broccoli and cut into small bite-sized florets
• Slice spring onions finely on an angle, reserve some green tops for garnish
• In a small bowl, whisk together soy sauce, maple syrup, garlic powder, and sesame oil to form teriyaki glaze
• Arrange courgette, fennel, and broccoli evenly on a baking tray or in a steamer basket
• Place coley fillets on top of the vegetables, skin side down
• Brush coley fillets generously with the teriyaki glaze, reserving some for serving
• Bake or steam fish and vegetables for 10-12 minutes, until fish is opaque and flakes easily, and vegetables are just tender
• Meanwhile, warm the reserved teriyaki glaze in a small pan (do not boil)
• Plate vegetables first, forming a colourful base in the centre of each plate
• Place coley fillets neatly on top of vegetables
• Drizzle warm teriyaki glaze over the fish and around the plate
• Garnish with sliced spring onion greens for freshness and aroma
• Serve immediately as a protein-rich, healthy main; pairs well with steamed rice or a light salad for a fuller meal