NUTRITION

SERVINGS

INGREDIENTS

7 oz black cod fillet

1 tbsp white miso paste

1 tbsp mirin

1 tbsp tamari

1 tsp fresh ginger

1 tsp toasted sesame oil

2 cup baby bok choy

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the white miso paste, mirin, tamari, and grated ginger until the mixture is smooth.

• 2

  Pat the black cod fillet dry with a paper towel and coat all sides thoroughly with the miso glaze.

• 3

  Place the fish in a shallow dish and allow it to marinate in the refrigerator for at least 15 to 30 minutes.

• 4

  Preheat your oven broiler to high and line a baking sheet with parchment paper or lightly grease a broiler pan.

• 5

  Arrange the cod on the prepared pan and broil for 6 to 8 minutes until the top is deeply caramelized and the fish flakes easily.

• 6

  While the fish is broiling, heat the toasted sesame oil in a large skillet over medium heat.

• 7

  Add the minced garlic and sauté for 30 seconds until fragrant, then toss in the baby bok choy.

• 8

  Season the vegetables with sea salt and black pepper, sautéing for 3 to 4 minutes until the leaves are wilted and the stems are tender.

• 9

  Plate the caramelized black cod immediately alongside the warm bok choy.