NUTRITION

SERVINGS

INGREDIENTS

14 oz Cod fillet

1 tbsp Gochujang

1 tbsp Tamari

1 tbsp Honey

1 tsp Toasted sesame oil

1 tsp Fresh ginger

1 clove Garlic

1.5 cup Vegetable broth

2 cup Baby bok choy

1 cup Shiitake mushrooms

0.5 cup Shelled edamame

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the gochujang, tamari, honey, toasted sesame oil, grated ginger, and minced garlic to create the chili glaze.

• 3

  Pat the cod fillets dry with a paper towel and season lightly with sea salt and black pepper.

• 4

  Place the cod fillets on one side of the baking sheet and the sliced shiitake mushrooms and halved baby bok choy on the other side.

• 5

  Brush the chili glaze generously over the cod fillets and lightly toss the vegetables in any remaining glaze or a tiny drop of sesame oil.

• 6

  Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork, and the vegetables are tender-crisp.

• 7

  While the fish roasts, bring the vegetable broth and shelled edamame to a gentle simmer in a small saucepan over medium heat.

• 8

  To assemble, divide the hot broth and edamame between two deep bowls.

• 9

  Carefully place the roasted bok choy and mushrooms into the broth, then top with the glazed cod fillets.

• 10

  Garnish with toasted sesame seeds and thinly sliced green onions before serving immediately.