Roasted Black Cod with Korean Flavors

I've been craving some Asian flavors these days, so I was lucky to have found this recipe in...wait for it....the Williams-Sonoma Weeknight Fresh + Fast cookbook. (It never fails me!) Seriously though, if you're cramped on time, this recipe is perfect!

The sauce was so delicious, I'm saving the excess to make stir-fry and if there's some left after that, I may try it with chicken or beef!

Recipe (makes 4 servings):
1 tablespoon Olive Oil, plus more as needed
1 Large Shallot, minced
2 teaspoons Fresh Ginger, peeled and minced
1 1/2 teaspoons Serrano Chile, minced
1/3 cup Low-Sodium Soy Sauce
1/4 cup Brown Sugar, firmly packed
3 tablespoons Rice Vinegar
3 tablespoons Water
1 tablespoon Asian Sesame Oil
4 (about 6 ounces each) Black Cod Fillets
2 Green Onions, white and green parts, sliced

Directions:
1. Preheat oven to 400 degrees.

2. In a small saucepan over medium heat, warm the olive oil. Add the shallots, ginger, and chile, and saute until tender (about 3 minutes). Add the soy sauce, brown sugar, vinegar, and water, and simmer until the mixture is reduced to 3/4 cup (about 6 minutes). Remove from the heat and stir in the sesame oil. Set aside a small amount of sauce for brushing.

3. Brush a small baking pan with olive oil, and place the fish, skin side down, in the pan. Brush the fish with the reserved sauce. Roast until just cooked through (about 10 minutes).

4. Transfer fish to plates, sprinkle with green onions, and serve right away, passing the remaining sauce alongside.