Cod is glazed in sweet miso before being broiled in the oven. The bok choy is flavored with orange zest and pepper flakes for a spicy, flavorful side.
2 tablespoons white miso paste
1 tablespoon light soy sauce
1 tablespoon rice vinegar
1 teaspoon raw honey
1 teaspoon toasted sesame oil, divided
1 1/4 pound skinless cod fillets
6-7 baby bok choy, halved
2 teaspoons orange zest
2 tablespoons fresh orange juice
1 teaspoon cornstarch
½ teaspoon crushed red pepper flakes, or to taste
1 teaspoon black sesame seeds, for garnish
In a medium bowl, whisk miso, soy sauce, vinegar, honey and ½ teaspoon sesame oil until smooth. Add fish to bowl and spoon marinade on top to coat both sides. Cover with plastic wrap and refrigerate for 30 minutes.
Heat oven to broil on high. Place a rack over a sheet pan and place fish on rack. Broil for 4 minutes. Reduce the oven temperature to 350°F and bake for an additional 8 minutes, until fish flakes easily with a fork. Remove the cod from the oven and set aside.
Meanwhile, in a large nonstick skillet on medium-high, heat remaining ½ teaspoon of sesame oil. Add bok choy, cover and cook 3 to 4 minutes.
Whisk together orange zest and juice, cornstarch and pepper flakes. Add to skillet with bok choy and stir to coat; cook for 30 seconds, until sauce thickens.
To serve, transfer the bok choy and fish to the serving plates and garnish with a sprinkle of sesame seeds.
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