Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

In a small saucepan, combine orange juice, honey, soy sauce, grated ginger, and red pepper flakes (if using). Bring this mixture to a gentle simmer over medium heat.

Reduce the heat to low and let it cook for about 5-7 minutes, until the glaze thickens slightly and becomes syrupy. Remove from heat and set aside.

Pat the cod fillets dry with paper towels. Season both sides lightly with salt and black pepper, then arrange them on the prepared baking sheet.

Brush about half of the prepared citrus-ginger glaze generously over the fish fillets. Reserve the remaining glaze for later.

Bake the fish for 10-12 minutes, or until it flakes easily with a fork. Halfway through the baking time, brush the fillets again with a portion of the reserved glaze.

While the fish bakes, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.

Add the baby kale to the skillet and sauté, tossing frequently, until the greens are tender and wilted, about 3-4 minutes. Season with salt and pepper to your preference.

Carefully transfer the baked fish fillets to individual plates alongside the sautéed kale. Drizzle any remaining glaze over the fish.

Serve immediately with fresh lemon wedges for an extra burst of brightness.