Herb Crusted Cod with Corn-Ginger Broth
olive oil, extra-virgin
Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and purée until well blended, about 3 minutes.
Preheat oven to 400℉ (200℃).
Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only.
Bake fish fillets crumb side up on a non-stick baking pan until desired doneness.
In a non-reactive saucepan add corn, chicken stock and sliced ginger.
Cook until corn is very soft, about 15 to 20 minutes.
Purée in a blender at high speed then strain through a fine sieve.
Return broth to saucepan and keep warm.
Sauté baby bok choy in a non-stick sauté pan using ½ tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste.
Sauté until just wilted.
Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top.
Spoon sauce around and serve immediately.