Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 baby bok choy, halved lengthwise
2 tbsp extra-virgin olive oil
ground black pepper- 4 tbsp white miso
3 tbsp unsalted butter- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
1 tbsp honey
1 tbsp sriracha- 4 cod fillets about 6 oz each
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
- steamed rice
- toasted sesame seeds
Instructions
- Heat the oven to 400°F. Toss bok choy with oil and black pepper and arrange cut side down on one half of a large sheet.
- Warm miso and butter in a saucepan over medium, stirring until the butter melts, 2 to 3 minutes. Stir in garlic, ginger, honey and sriracha.
- Arrange cod on the other half of the sheet and spread the miso butter over it. Bake about 15 minutes until the fish flakes and the bok choy browns underneath.
- Stir soy sauce and vinegar together and spoon over the cooked cod and bok choy.
Notes
Give the bok choy room on the sheet so the cut sides brown.
Adapted from Makinze Gore, Delish.
