Cook at home

Miso-Glazed Cod with Bok Choy and Rice

Cod fillets brushed with a honey-miso glaze and roasted, served with sauteed baby bok choy and steamed rice.

Ingredients

• 1 1/2 lb cod, in 4 fillets
• 3 tbsp miso
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 1/2 cup white rice
• 1 tbsp vegetable oil
• 4 cup bok choy, halved lengthwise
• 2 clove garlic, minced
• 1 tbsp tamari

Steps

1. Heat the oven to 425 F (220 C). Cook the rice according to package directions.
2. Whisk the miso, honey, rice vinegar and sesame oil together. Brush it over the cod on a lined sheet pan.
3. Roast 10 to 12 minutes until the fish flakes and reaches 145 F (63 C). Broil 1 to 2 minutes to caramelize the glaze if you like.
4. Heat the vegetable oil in a skillet over medium-high heat. Cook the bok choy 3 minutes, then add the garlic and tamari and cook 1 minute more.
5. Serve the cod with the bok choy and rice.