In a small bowl or liquid measuring cup, whisk together the low-sodium tamari, low-sodium oyster sauce, raw honey, julienned fresh ginger, minced garlic, toasted sesame oil, chili flakes, and vegetable broth until the honey dissolves. Set aside.

Pat the cod fillets completely dry on all sides using paper towels. Season both sides lightly with salt and white pepper.

Heat 1 tablespoon of Extra Virgin Olive Oil in a large heavy skillet (cast iron or stainless steel) over medium-high heat. Once the oil shimmers, lay the cod fillets gently in the pan. Sear undisturbed for 3 to 4 minutes until a crisp, golden crust forms on the bottom.

Carefully flip the cod fillets using a thin fish spatula. Immediately scatter the broccoli florets and sugar snap peas into the open spaces around the fish.

Pour the prepared ginger soy sauce over the vegetables and into the skillet. Reduce heat to medium, cover the pan with a tight-fitting lid, and steam-simmer for 3 to 4 minutes until the vegetables are crisp-tender and the fish is nearly cooked through.

Remove the lid. Using a spoon, continually baste the top of the cod fillets with the bubbling pan glaze for 1 to 2 minutes as it reduces into a thick, glossy coat.

Transfer the glazed cod fillets and bright green vegetables to serving plates. Drizzle remaining sauce from the pan over the fillets. Garnish generously with sliced scallions, toasted sesame seeds, and fresh lemon slices. Serve immediately.