Herb Crusted Cod with Corn-Ginger Broth and Baby Bok Choy
4 cod filets (7-8 ounces) --pin bones removed 1 cup panko(japanese bread crumbs) 1/4 cup fresh cilantro 1/4 cup chives a 1/4 cup italian parsley 1/8 cup extra virgin olive oil 2 te...
Ingredients
- 4cod filets (7-8 ounces)
- 1/4cupfresh cilantro
- 1/4cupchives a
- 1/4cupitalian parsley
- 1/8cupextra virgin olive oil
- 2teaspoongarlic -- chopped
- 1knob of ginger -- peeled and sliced
- 4cupchicken stock
Directions
- 1
4 cod filets (7-8 ounces) --pin bones removed 1 cup panko(japanese bread crumbs) 1/4 cup fresh cilantro 1/4 cup chives a 1/4 cup italian par
- 2
Preheat oven to 400 degrees
- 3
Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only
- 4
Bake fish fillets crumb side up on a non-stick baking pan until desired doneness
- 5
In a non-reactive saucepan add corn, chicken stock and sliced ginger
- 6
Cook until corn is very soft, about 15 to 20 minutes
- 7
Puree in a blender at high speed then strain through a fine sieve
- 8
Return broth to saucepan and keep warm