1 cup honey
1/2 cup soy sauce
1/4 cup olive oil
1/3 cup white wine vinegar
4 black cod fillets
Sea salt and black pepper, to taste

Stir honey, soy sauce, olive oil and vinegar together in a glass (or non-reactive) bowl. Place cod in the bowl, skin side up, so that marinade covers all of the fish flesh. Cover and refrigerate for 12 to 24 hours.
Heat oven to 450°F. Remove fillets from marinade and place on a nonstick (or spray-coated/foil-lined) baking sheet. Season with salt and pepper. Roast until fillets are golden to dark brown, about 7 to 9 minutes. Cook just until fish is opaque throughout.