1In a small bowl, whisk together the grated ginger, minced garlic, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). In a separate tiny bowl, combine cornstarch and water to form a slurry; set aside.

2Pat cod fillets very dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once hot, add cod fillets skin-side down (if applicable) and sear for 3-4 minutes per side until golden brown and cooked through, or until an internal temperature of 145°F (63°C) is reached. Remove cod to a plate.

3While cod is searing, heat the remaining 1 tablespoon of olive oil in a separate large skillet or pot over medium-high heat. Add the trimmed green beans and cook, stirring occasionally, for 5-7 minutes until bright green and tender-crisp.

4Return the first skillet (where cod was cooked) to medium heat. Pour in the prepared sauce mixture. Bring to a gentle simmer, then slowly whisk in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy glaze.

5Carefully return the seared cod fillets to the skillet, spooning the glaze generously over each piece to coat. Allow to simmer in the glaze for 1 minute to warm through.

6Arrange the glazed cod and tender-crisp green beans on serving plates. Garnish the cod with sliced scallions and sprinkle the green beans with toasted sesame seeds.

7Serve immediately, perhaps alongside a bowl of steamed jasmine rice for a complete meal.