In a small bowl, whisk together the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic.
Place cod on a foil sheet pan and season with pepper.
Cover, top with a weight such as a can, and refrigerate for 24 hours.
They are meaty and compared to other white fish, have fewer bones.
Make sure to flip the fish halfway through marinating time.
Allow sauce to simmer for 2 minutes then remove from heat.