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Herb Crusted Cod With Corn-Ginger Broth And Baby Bok Choy

Herb Crusted Cod With Corn-Ginger Broth And Baby Bok Choy is a fish-fs oven-fs recipe made with Cod Filets Pin Bones Removed, Panko, Fresh Cilantro, Chives A, and Italian Parsley. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/8 cup
• 2 tsp
• 1
• 4 cup
• 4

Method (preview)

1. 1

   Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and puree until well blended, about 3 minutes.

2. 2

   Preheat oven to 400 degrees.

3. 3

   Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only.

4. 4

   Bake fish fillets crumb side up on a non-stick baking pan until desired doneness.

5. 5

   In a non-reactive saucepan add corn, chicken stock and sliced ginger.

6. 6

   Cook until corn is very soft, about 15 to 20 minutes.

7. 7

   Return broth to saucepan and keep warm.

8. 8

   Saute baby bok choy in a non-stick saute pan using 1/2 tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste.

9. 9

   Saute until just wilted.

10. 10

    Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top.

11. 11

    Spoon sauce around and serve immediately.