This riff on the Nobu miso cod easily pairs with the gingery bok choy for a delicious and shockingly easy weeknight meal. Marinate your fish on Sunday and you can have this meal on the table in 20 min on a weeknight.
This elegant meal is surprisingly easy and cooks in minutes! Just a little marinade prep ahead of time and you have a delicious meal in under 30 min.
Author:
Robyn Schmidt
Ingredients
Cod
4 wild caught cod filets
½ c sake
¼ white miso paste
2 tbsp ChocZero keto honey
Garlic Ginger Bok Choy
4 heads baby bok choy
2 gloves garlic, minced
1 tsp minced fresh ginger
sake to deglaze pan
salt and pepper to taste
Directions
Miso Cod
2-3 days ahead make the marinade and marinate the fish. Bring the sake a low boil in a small saucepan over high heat. Boil for 30 seconds to evaporate the alcohol. Reduce heat, add miso paste and choczero honey, and stir until combined. Once fully dissolved removed from heat and cool to room temp.
Pour marinade over cleaned cod filets and marinate in the refrigerator for 2 to 3 days.
To cook: Preheat oven to 370°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly oil the pan and place the fish skin-side-up on the pan and cook 3 minutes each side. Transfer to the oven and bake for 7-9 minutes, until fish is cooked through.
Garlic Ginger Bok Choy
Rinse bok choy and slice in half lengthwise, keeping stem in tact
Heat 1 tbsp avocado oil or sesame oil over medium high heat in a large pan
Add garlic and ginger and cook until brown but not dark
Place bok choy halves face down in pan and sear 4-5 min. Flip.
Deglaze pan with a splash of sake to loosen garlic and ginger. Salt and pepper bok choy to taste.
