Mango Glazed Cod

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Four 6-ounce skinless cod fillets

2 medium zucchini, cut into thick half-moons

2 Fresno chiles, sliced into rings

1 red onion, sliced thin

3 tablespoons olive oil

1/3 cup mango preserves

1/4 cup low-sodium soy sauce

3 tablespoons grated fresh ginger

3 tablespoons rice wine vinegar

1 teaspoon cornstarch

4 cloves garlic, grated

Red chile flakes, to taste

To Serve:

Cooked basmati rice

1/4 cup chopped fresh cilantro

1 tablespoon sesame seeds