with Ponzu Bok Choy Sauté
Ingredients (1 serving):
- 1 Cod fillets (High protein serving)
- 45 gr Edamame
- 12.5 gr Shredded coconut
- 112.5 gr Bok choy tips
- 50 gr Spiralized carrots
- 15 ml Ponzu lime sauce
- 9 gr (1 Tbsp) ml Sesame oil
- 9 gr (1 Tbsp) Ginger paste
- 10g Mild furikake spice blend (crushed nori, toasted white sesame seeds, black sesame seeds, salt, sugar)
Prepare & cook the fish
Preheat the oven to 450°F. In a bowl, combine the coconut flakes, ½ the ginger and 2 tbsp of butter (double for 4 portions); season with ½ the spice blend and S&P. Thoroughly pat the cod fillets dry with paper towel; season with S&P and top with the coconut mixture. Place the seasoned fillets* on a lined sheet pan. Roast in the oven, 12 to 14 minutes or until the glaze is browned and the fish is cooked through.
Cook the bok choy
While the fish cooks, in a medium pan, heat the sesame oil on medium. Add the bok choy, edamame and remaining ginger; season with the remaining spice blend. Cook, stirring occasionally, 3 to 4 minutes, until the bok choy has wilted; drizzle with ½ the ponzu sauce.
Make the carrot salad
While the bok choy cooks, in a bowl, combine the carrots, remaining ponzu and a drizzle of oil; season with S&P to taste.
Finish & serve
Divide the bok choy and edamame between your plates. Top with the carrot salad and finished crusted cod. Bon appétit!
Source: The goodfood.ca