Miso-Glazed Cod with Bok Choy and Wild Rice

Ingredients (Serves 2)

For the Cod:

• 2 cod fillets (4-6 oz each)
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger

For the Bok Choy:

• 3-4 baby bok choy, halved lengthwise
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp low-sodium soy sauce
• 1/4 cup vegetable or chicken broth

For the Wild Rice:

• 1 cup wild rice (uncooked)
• 2 1/2 cups water or low-sodium vegetable broth
• Pinch of salt (optional)

Optional Toppings:

• 1 tsp sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Cook the Wild Rice:

• Rinse the wild rice under cold water.
• In a medium saucepan, bring 2 1/2 cups water or vegetable broth to a boil.
• Add the wild rice and a pinch of salt if desired.
• Lower the heat, cover, and simmer for 40-45 minutes, or until the rice is tender and the grains have split. Drain any excess water.
• Keep warm and set aside.

2. Prepare the Miso Glaze:

• In a small bowl, whisk together the miso paste, rice vinegar, soy sauce, honey, sesame oil, garlic, and ginger until smooth.
• Set aside.

3. Marinate and Cook the Cod:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper or foil.
• Brush the cod fillets generously with the miso glaze, coating them evenly.
• Let the cod marinate for about 10 minutes if you have time.
• Bake in the preheated oven for 10-12 minutes, depending on the thickness of the fillets, or until the fish flakes easily with a fork.

4. Sauté the Bok Choy:

• While the cod is baking, heat 1 tbsp sesame oil in a large skillet over medium heat.
• Add the garlic and ginger, cooking for 1-2 minutes until fragrant.
• Add the bok choy, cut side down, and sear for 2-3 minutes.
• Pour in the soy sauce and vegetable broth, then cover the skillet with a lid.
• Steam the bok choy for 3-4 minutes, until tender but still bright green.

5. Assemble and Serve:

• Spoon the cooked wild rice onto plates as a base.
• Arrange the miso-glazed cod and sautéed bok choy on top or alongside the rice.
• Drizzle any remaining miso glaze over the cod and rice for extra flavor.
• Garnish with sesame seeds and green onions if desired.