This healthy fish recipe comes together fast with just three ingredients you can always have on hand in your freezer and fridge. Store-bought teriyaki glaze makes a great marinade for cod and doubles as a sauce for the cauliflower rice.
4 (6 ounce) frozen cod fillets, thawed and patted dry
¼ teaspoon ground pepper, plus a pinch, divided
¼ cup teriyaki glaze
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon kosher salt, divided
2 10-ounce packages frozen cauliflower rice
Preheat broiler to high, with oven rack set in upper-middle position. Line a rimmed baking sheet with foil and set a wire rack on it.
Sprinkle cod fillets with 1/8 teaspoon pepper; arrange on the rack on the prepared pan.
Combine teriyaki glaze, 1 tablespoon oil, 1/8 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Brush 2 tablespoons of the sauce over the fillets (reserve the remaining sauce for serving). Broil the fish until it flakes with a fork and an instant-read thermometer inserted into the thickest part registers 145 degrees F, 4 to 8 minutes (depending on the thickness of the fillets).
Cook cauliflower rice in the microwave according to package directions. Stir in the remaining 1 tablespoon oil, 1/8 teaspoon salt and pinch of pepper. Divide the cauliflower rice among 4 serving plates, top with the fish and serve with the reserved sauce.
