Teriyaki-Braised Alaska Black Cod with Veggies

Black Cod is so delicious and one of the Pacific Ocean's most sustainable and premier fish for taste and nutrition. From prep to serve in under half an hour, here is a quick dinner recipe. Feel free to experiment with the veggies while keeping in mind a diversity of color.
1.5 pounds+ Alaska Black Cod Fillet

1 Tablespoon Bariani Olive Oil

1/2 cup teriyaki sauce

2 teaspoons minced fresh garlic

2 Tablespoons Riesling (optional)

1 large red bell pepper, sliced into thin strips

4 green onions, cut into 3 inch pieces

2 carrots cut into julienne/matchstick/small pieces

2 Tablespoons fresh lemon (or other citrus) juice

Lemon wedges (or other citrus) and toasted sesame seeds for vanish

Portion fish fillet into 4 servings and pat portions dry with a paper towel. HAVE ALL INGREDIENTS READY BEFORE BEGINNING. Heat a cast iron skillet over medium-high heat. Brush both sides of black cod with oil. Place black cod in heated skillet and cook, UNCOVERED, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Add teriyaki sauce and cook 2 minutes more; sauce will boil up.

Turn fillets over, add garlic and cook for 2 minutes. Add wine, bell pepper, green onions and carrot. Cover pan tightly and reduce heat to medium. CONTINUE to cook an additional 6 to 8 minutes for frozen black cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Sprinkle with lemon juice.

To serve, top FISH WITH vegetables and sauce; garnish with lemon wedges and toasted sesame seeds, if desired. Great with steamed rice on the side!