Here’s How Ina Garten Elevated Hoda Kotb’s 2-Ingredient Ponzu Fish on The Today Show

Following a 26-year career at NBC News and 17 seasons as co-host of The Today Show, Hoda Kotb celebrated her exit from Today last month with a “Hoda-bration.” And fans know it wouldn’t have been true to the theme without mention of her famous ponzu fish recipe. Kotb talks about her beloved fish recipe frequently and even made it on the show in 2017. And during her last week, special guest Ina Garten shared her own version of the famous dinner—and of course, she found a way to elevate it effortlessly.

Kotb’s Ponzu Fish Recipe

As someone who proclaims she doesn’t cook, Kotb says she has two go-to recipes in her arsenal—and this ponzu fish is one of them. With only two ingredients, this dish is ready to hit the table in less than 30 minutes. To make it, simply lay pieces of black cod in a baking dish, and pour on ponzu sauce (a Japanese citrus condiment) until the cod is halfway covered. Bake for 20 minutes at 350°F, remove from the oven, and dig in.

The recipe is an easy (and more affordable) copycat version of Nobu’s famous miso-marinated black cod, which costs upward of $50 per serving. On The Today Show, Kotb said her iteration tastes “like eating butter.” Not bad for just a couple of ingredients.

Garten’s Take on Kotb’s Ponzu Fish

When Garten visited The Today Show on January 9, she demonstrated how to make her own version of Kotb’s ponzu fish recipe. With only four more ingredients tacked on and less time in the oven, Garten whipped up “Hoda-friendly” mustard-roasted fish. “That fish is so yummy,” Kotb said after she tried it.

How to Make Garten’s and Kotb’s Mustard-Roasted Fish

Here’s a rundown of how to make Garten’s quick and easy spin on Kotb’s ponzu fish recipe.

1. Start by adding salt and pepper to four 4-ounce fillets of red snapper on a parchment-covered baking sheet. Garten recommends adding more salt than you usually would.
2. Next, in a bowl, combine 8 ounces of creme fraiche, 3 Tbsp. Dijon mustard, 1 Tbsp. whole-grain mustard, 2 Tbsp. minced shallots, and 2 tsp. capers. Mix the ingredients together to form a sauce.
3. Scoop spoonfuls of the sauce directly onto the fish, and smear the sauce to cover the entire fillet. Repeat with each fillet until all the sauce is used.
4. Bake the fish at 425°F for 10 to 15 minutes before eating.

“Ten to 15 minutes—that’s it, and dinner’s ready,” Garten said. She recommends serving the fish alongside broccolini baked with olive oil and salt and pepper and finishing the meal with homemade lemon bars. “That took no time,” Kotb said while eating the meal.