Herb Crusted Cod with Corn-Ginger Broth
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cod fillets
|
*
|
| ¼ | cup |
cilantro
|
|
| ¼ | cup |
italian parsley
|
|
| ⅛ | cup |
olive oil, extra-virgin
|
|
| 2 | teaspoons |
garlic
chopped |
|
| 4 | cups |
chicken broth
|
|
| 4 | ears |
corn
|
*
|
| 8 | heads |
bok choy
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cod fillets
|
*
|
| 59 | ml |
cilantro
|
|
| 59 | ml |
italian parsley
|
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 1E+1 | ml |
garlic
chopped |
|
| 946 | ml |
chicken broth
|
|
| 4 | ears |
corn
|
*
|
| 8 | heads |
bok choy
|
|
Directions
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.
