In a medium bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of minced ginger, 2 minced garlic cloves, 1 tablespoon of honey, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil, along with a dash of black pepper.

Place your choice of fish fillets in a shallow dish and pour the marinade evenly over the fish. Cover with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 400°F (200°C). Set a timer for 10 minutes.

After marinating, remove the fish and place fillets on a greased baking sheet lined with parchment paper.

Drizzle 1 tablespoon of vegetable oil over the fish fillets.

Bake for 12–15 minutes, until the fish flakes easily with a fork.

While the fish is baking, pour the leftover marinade into a small saucepan and bring to a boil, then reduce to a simmer for 2-3 minutes.

After baking, let the fish rest for about 3-5 minutes, then drizzle the thickened marinade over each fillet.

Garnish with sliced green onions and toasted sesame seeds, and serve with lemon wedges.