Recipe Instructions:
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
Directions
Step 1
Preheat 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 2
In 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 3
Add cod to baking sheet next to bok choy and spread miso butter evenly on top of each fillet.
Step 4
Bake until fish flakes easily with a fork and bottom sides of bok choy are golden, about 15 minutes.
Step 5
In a small bowl combine soy sauce and vinegar. Spoon over cut side of bok choy.
Step 6
Garnish fish with sesame seeds and serve with bok choy, rice, and more soy sauce mixture as desired.
