Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
  • 2 Tbsp miso paste
  • 2 Tbsp water
  • 1 Tbsp maple syrup
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp gluten-free soy sauce or coconut aminos
  • 3tsp toasted sesame oildivided
  • 1lb skinless black cod or turbotcut into 4 portions
  • 1lb mini bok choycut in half lengthwise
  • 4in green onionsbottoms trimmed, the rest cut into 2pieces
  • 2tsp lime juice
  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

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