This Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso adds a plethora of flavors to your summertime dinner. Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple. The main differences are that turbot is usually less expensive and it’s thinner, so it cooks a little quicker. Both are usually sustainable and come from Canada or the US.
Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
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Ingredients
- 2 Tbsp miso paste
- 2 Tbsp water
- 1 Tbsp maple syrup
- 1 Tbsp rice wine vinegar
- 1 Tbsp gluten-free soy sauce or coconut aminos
- 3 tsp toasted sesame oil divided
- 1 lb skinless black cod or turbot cut into 4 portions
- 1 lb mini bok choy cut in half lengthwise
- 4 in green onions bottoms trimmed, the rest cut into 2pieces
- 2 tsp lime juice
Instructions
- Preheat oven to 400 F.
- In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
- Line 8 x 11 inch baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
- Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
Recipe Notes
Per serving: 325 calories; 21 g protein; 21 g total fat (4.4 g sat. fat); 6 g total carbohydrates (4 g sugars, 1 g fiber); 278 mg sodium
