Miso Glazed Black Cod with Bok Choy
Ingredients
3 tablespoons white miso paste
3 tablespoons mirin
1 tablespoon low-sodium soy sauce
1 tablespoon granulated sugar
Two 6-ounce skin-on black cod fillets
1 tablespoon olive oil
1 pound baby bok choy (3 to 4 bunches), quartered if large or halved if small
Kosher salt and freshly ground black pepper
4 cloves garlic, thinly sliced
1 tablespoon unseasoned rice wine vinegar
Directions
Whisk the miso, mirin, soy sauce, sugar and 1/4 cup water in a small bowl until smooth. Pour the marinade into a baking dish large enough to hold the cod without overlapping. Place the cod, flesh-side down, in the marinade. Cover tightly and refrigerate for at least 4 hours and up to 8 hours or overnight.
Preheat the broiler to high. Line a baking sheet with foil.
Heat the oil and 1/4 cup water in a large skillet over medium-high heat. Arrange the boy choy in the skillet, cut-side down, and sprinkle with 1/4 teaspoon salt and a few grinds of black pepper and cook, tossing or flipping flip the vegetables a few times, until the water has evaporated, the vegetables are bright green, caramelized in spots and tender when pierced with a fork, 6 to 7 minutes. Add the garlic and vinegar and cook, tossing occasionally, until the vinegar evaporates and the garlic is softened and fragrant, 1 to 2 minutes.
Remove the fillets from the marinade and place them skin-side down on the prepared pan. Transfer the marinade left in the dish to a small skillet. Broil the cod, watching carefully as all broilers are different, until the fish easily flakes when pressed with a fork and the top is golden brown and caramelized, about 8 minutes, rotating the pan about halfway through.
Meanwhile, bring the reserved marinade in the skillet to a boil over medium-high heat. Cook, stirring constantly, until the marinade is thickened and reduced by half, 3 to 4 minutes.
Divide the fish and bok choy among 2 plates and drizzle the fish with the reduced marinade.
From https://www.foodnetwork.com