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Maple-miso cod with Asian greens
An easy fish dish featuring miso and maple-glazed cod roasted to tender perfection and accompanied by Asian greens like Chinese broccoli and bok choy.
SERVES
4
Ingredients
- 2 tablespoons maple syrup
- 1 tablespoon organic miso
- 1/2 teaspoon sesame oil
- 1/4 tsp crushed red pepper
- 4 (6-ounce) skinless and boneless cod fillets
- 1 tablespoon canola oil
- 3 garlic cloves, finely minced
- 1/2 teaspoon chopped fresh ginger
- 1 shallot finely sliced
- 4 heads bok choy, halved
- 8 stalks Chinese broccoli trimmed
- 1 tablespoon tamari
- 1 teaspoon seasoned rice wine vinegar
- 1 tablespoon maple syrup
- 4 tablespoon chopped scallion
- 2 teaspoon toasted sesame seeds
Directions
- In a small bowl, combine maple syrup, one tablespoon organic miso and stir well.
- Brush mixture on the cod fillets and coat evenly.
- Refrigerate for a half hour and Transfer fish to a foil-lined baking sheet. Roast at 475° until cooked through and slightly browned about 10 min.
- Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced shallot, garlic and ginger and sauté , until soft (one minute). Add the greens, and 1/4 cup of water, cover with a lid and steam.
- In a separate bowl mix the tamari vinegar, and maple syrup together and add to the sautéed greens, stirring, until greens are wilted and stalks are tender (three to four minutes).
- Divide the greens and cod among four plates; garnish fillets with chopped scallion and toasted sesame seeds.
