This dish is gorgeous -- low in calories and high in taste. Substitute grouper for black cod if desired.

2 350-gram fillets black cod

2 teaspoons vegetable oil

¼ cup light soy sauce

2 tablespoons water

1 teaspoon sesame oil

2 teaspoons balsamic vinegar

1 teaspoon crushed garlic

1 teaspoon crushed ginger

½ teaspoon cinnamon

1 teaspoon grated lemon rind

2 star anise, ground, or ½ teaspoon ground fennel

Garnish:

1 teaspoon vegetable oil

3 shiitake mushrooms, quartered

¼ cup slivered green onion

½ cup coriander sprigs

Preheat oven to 350 F.

Place cod in a baking dish in a single layer.

Combine oil, soy sauce, water, sesame oil, balsamic vinegar, garlic, ginger, cinnamon, lemon rind and star anise. Pour over fish and cover with foil.

Bake for 15 to 20 minutes or until fish is opaque and just cooked.

Heat oil in a skillet over medium heat. Add shiitake mushrooms and fry until just limp, about 2 minutes. Stir in green onions and coriander and remove from heat.

Place fish on a platter and surround with mushrooms. Pour over cooking liquid. Serves 4.