Ingredients
4 small bok choy, halved lengthwise
2 tbsp. extra-virgin olive oil
Freshly ground black pepper
4 tbsp. white miso
3 tbsp. butter
1 tbsp. sriracha
1 tbsp. honey
2 cloves garlic, minced
1 tbsp. freshly grated ginger
4 (6-oz.) cod fillets
2 tbsp. reduced-sodium soy sauce
1 tbsp. rice wine vinegar
Sesame seeds, for garnish
Cooked rice, for garnish
Preparation
Step 1Preheat oven to 400°. Toss bok choy with oil and season with pepper. Place on one half of a large baking sheet, cut side down. Step 2In a small saucepan over medium heat, combine miso and butter and stir until butter is melted and mixture is incorporated. Add sriracha, honey, garlic, and ginger. Step 3Add cod to baking sheet next to bok choy and spread miso butter evenly on top of each fillet. Step 4Bake until fish flakes easily with a fork and bottom sides of bok choy are golden, about 15 minutes. Step 5In a small bowl combine soy sauce and vinegar. Spoon over cut side of bok choy. Step 6Garnish fish with sesame seeds and serve with bok choy, rice, and more soy sauce mixture as desired.
If you need more ways to use miso, try our miso roasted carrots or miso glazed salmon! Have you made this? Let us know how it went in the comments below!
