Herb Crusted Cod With Corn-Ginger Broth And Baby Bok Choy

Course : Seafoods
Serves: 4
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4 fillets cod filets -- (7-8 oz each), pin bones removed
1 cup panko -- (Japanese bread crumbs)
1/4 cup fresh cilantro
1/4 cup chives
1/4 cup Italian parsley
1/8 cup extra virgin olive oil
2 teaspoons garlic chopped
1 piece knob of ginger -- peeled and sliced
4 cups chicken stock
4 ears corn -- removed from cob
8 medium baby bok choy -- washed and well-dried
1 teaspoon sea salt
1 teaspoon pepper

Preparation / Directions:

Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and puree until well blended, about 3 minutes. Preheat oven to 400F Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only. Bake fish fillets crumb side up on a non-stick baking pan until desired doneness. In a non-reactive saucepan add corn, chicken stock and sliced ginger. Cook until corn is very soft, about 15 to 20 minutes. Puree in a blender at high speed then strain through a fine sieve. Return broth to saucepan and keep warm. Sauté baby bok choy in a non-stick sauté pan using 1/2 tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste. Sauté until just wilted. Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top. Spoon sauce around and serve immediately. Courtesy of Chef Herb Wilson, Bambou, New York) RECIPE FOR HEALTH: Healthy Eating Extra!

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