Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
2Tbsp miso paste
1Tbsp maple syrup
1Tbsp rice wine vinegar
1Tbsp gluten-free soy sauce or coconut aminos
3tsptoasted sesame oildivided
1lbskinless black cod or turbotcut into 4 portions
1lbmini bok choycut in half lengthwise
4ingreen onionsbottoms trimmed, the rest cut into 2pieces
Preheat oven to 400 F.
In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
Line 8 x 11 inch baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp sesame oil.
Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
Per serving: 325 calories; 21 g protein; 21 g total fat (4.4 g sat. fat); 6 g total carbohydrates (4 g sugars, 1 g fiber); 278 mg sodium