Description
A sophisticated, nutrient-dense meal featuring tender wild-caught cod finished with a deep, savory umami glaze. The fish is broiled to achieve a beautiful, caramelized exterior while remaining moist and flaky inside. Accompanied by fresh baby bok choy and aromatic ginger, this Asian-inspired dish uses coconut aminos and red curry paste for a complex flavor profile, ensuring a healthy, alcohol-free, and restaurant-quality dinner that comes together in under 40 minutes.
Ingredients
16 ounces wild-caught cod
2 tablespoons gluten-free miso paste
3 tablespoons coconut aminos
2 tablespoons coconut vinegar
1 tablespoon toasted sesame oil
2–3 heads baby bok choy
2 tablespoons avocado oil
1.5 inch piece fresh ginger, grated
1 tablespoon red curry paste (check label for fish sauce-free)
Instructions
Whisk miso paste, coconut aminos, coconut vinegar, toasted sesame oil, grated ginger, and red curry paste in a bowl until smooth.
Coat the cod fillets thoroughly with the marinade and cover, letting it sit for at least 15 minutes.
Preheat your oven broiler to high setting.
Place the marinated cod on a lined baking sheet and broil for 8-10 minutes until the glaze is caramelized and the fish flakes easily.
While fish broils, heat avocado oil in a pan and quickly sauté the halved baby bok choy until crisp-tender.
Serve the glazed cod immediately alongside the sautéed bok choy.
Notes
Ensure your red curry paste is certified vegetarian or free of fish sauce for strict diet adherence. If you prefer more vegetables, add sliced mushrooms or broccoli when sautéing the bok choy. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 20
- Cook Time: 15
- Category: Sheet Pan Dinners
- Method: Broiling
- Cuisine: Asian-Inspired Fusion
Nutrition
- Serving Size: 1 fillet with 1/2 cup bok choy
- Calories: 285
- Sugar: 3g
- Sodium: 680mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 65mg