Miso Glazed Cod with Bok Choy
This is a yummy, yummy dish. I used my daughter’s favorite fish, cod. I did a miso glaze like I usually do with the black cod- which is a very expensive fish. It is my husband’s favorite and do make it once in a while- special occasions or when I feel really generous.
The miso glaze is delicious with any fish. The fish was really tasty and simple. I made bok choy on the side and used the tofu noodles with mushrooms.
Amazing meal- try it…
- 3 to 4 cod fillets
- 2 tablespoons mellow white miso paste
- 1 tablespoon tamari
- 1 tablespoon mirin
Mix the miso, tamari and mirin in a small bowl. Marinate the fish with the paste and refrigerate for 2 to 3 hours.
- 1 tablespoon extra light olive oil
- Salt
- Pepper
Heat the oven to a high broil. Sprinkle the fish fillets with salt, pepper and oil. Cook for 5 to 6 minutes on each side, depending on the thickness- make sure not to overcook. Serve over bok choy.
- 4 bunches of baby bok choy, whites and greens separated and cut into 1 inch pieces
- 3 garlic cloves, chopped
- 1 tablespoon extra light olive oil
- Salt
Heat a medium frying pan with the oil. Add the bok choy whites and garlic. Saute on medium high heat for 2 to 3 minutes. Add the greens and salt. Saute for another minute or so and serve hot with the fish.