Did anyone else ever do Plated? You know, one of those subscription boxes where they send you the ingredients and recipes to cook a few meals. Sadly, that one is no longer. I did Plated off an on for a few years and there are a few recipes that I've made again and again! This is one of them! However, just like most recipes I try, I tweaked it slightly each time until I ended up with my own favorite version. My kids actually LOVE this fish!
Miso-Glazed Cod with Sesame Mashed Potatoes and Baby Bok Choy (makes 2 servings)
For the fish...
- 12 oz. cod or pollock
- ½ Tbs soy sauce
- 2 Tbs rice vinegar
- 2 Tbs miso paste
Whisk the soy sauce, rice vinegar and miso to combine. In a bowl or ziploc bag, marinate the cod, making sure the fish is well coated. Let it sit for at least 10 minutes.
For the potatoes...
- 10 oz. Yukon Gold potatoes (or I love the multicolored little potatoes, whatever they're called, haha! When some purple potatoes are in the mix, these turn out so pretty!)
- ½ Tbs miso paste
- ½ Tbs toasted sesame oil
- 1 scallion, sliced
- And 1 drop of Black Pepper Vitality, if you'd like
Soak potatoes in a bowl water and a splash of Thieves Fruit & Veggie Soak for a minute or 2. (Don't dump that bowl, you'll need it to wash the baby bok choy!) Rinse and dice into 1 inch size pieces. Add the potatoes to a pot with a generous pinch of salt, then cover with cold water. Bring it to a boil and cook until tender, about 12 minutes. Drain and return the pot , but turn the heat off. You can either add the scallions now, or wait until just before serving.
For the Baby Bok Choy...
- 12 oz. baby bok choy
- 2 Tbs avocado oil
- 1 to 2 drops Ginger Vitality
- 1 clove garlic, minced (or like 3 if you're like me and LOVE garlic, haha)
- ½ tsp salt
Preheat your oven to 450°. Chop off the base of the bok choy, separate leaves, and soak for a minute or 2 in your veggie wash bowl. Rinse, then dry with a few paper towels. Lay the bok choy out on a large baking sheet. Mix the avocado oil, garlic and Ginger Vitality, then toss well to coat the bok choy. Try to lay the leaves out in a single layer and sprinkle with salt. Pop them into the oven for a total of about 8 minutes, flipping halfway. You want them to get a little brown and crispy on the leafy ends! When they're done, take them out and switch your oven to broil (if your oven has low and high broil settings, I've found low works best for me).
OK, time to cook the fish! Remove it from the marinade and place on a baking sheet lined with foil. Don't make the mistake I made once by using parchment paper for this part. Trust me! Haha! Pop the baking sheet into the oven on the top rack and broil until glazed on top and the fish is opaque, about 7 minutes.
Place a piece of fish, some bok choy, and a scoop of potatoes on a plate and impress someone with this fancy dish... even if it's just yourself!
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