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Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso

Both black cod and turbot have incredibly tender, buttery texture and rich flavor that pairs perfectly with miso and maple.
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Servings 4

Ingredients
  

  • 2 tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon maple syrup
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 3 teaspoons toasted sesame oil divided
  • 1 pound skinless black cod or turbot cut into 4 pieces
  • 4 green onions, bottoms trimmed the rest cut into 2 inch pieces
  • 1 pound mini bok choy cut in half lengthwise
  • 2 teaspoons lime juice

Instructions
 

  • 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 in (20 x 28 cm) 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.
  • Enjoy!