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.
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
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.
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