Herb Crusted Cod with Corn-Ginger Broth

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.