Description
This Bold & Healthy Soy Sesame Glazed Cod with Charred Bok Choy is a flavorful and nutritious meal perfect for a weeknight dinner. Featuring tender cod fillets glazed with a savory soy-sesame sauce and paired with perfectly charred baby bok choy, this dish balances sweet, salty, and umami flavors for a satisfying, wholesome dining experience.
Ingredients
Scale
For the Soy Sesame Glaze
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced (optional)
- ½ tsp crushed red pepper flakes (optional)
For the Cod and Bok Choy
- 4 cod fillets (about 6 oz each)
- 1 tbsp sesame oil
- 4 heads baby bok choy, halved lengthwise
- Salt and black pepper, to taste
- Toasted sesame seeds (for garnish)
- Sliced green onions (for garnish)
Instructions
- Make the Glaze: In a small bowl, whisk together the low-sodium soy sauce, sesame oil, honey, rice vinegar, minced garlic, and minced ginger (if using) until well combined to create the flavorful glaze.
- Prep the Cod: Pat the cod fillets dry with paper towels. Brush each fillet generously with half of the prepared glaze and let them marinate at room temperature for 10 to 15 minutes to absorb the flavors.
- Char the Bok Choy: Heat a skillet over medium-high heat and add 1 tablespoon of sesame oil. Place the halved baby bok choy cut-side down in the skillet and sear for 2 to 3 minutes until nicely charred. Flip the bok choy and cook for an additional 1 to 2 minutes until tender-crisp. Season with salt and black pepper to taste, then set aside.
- Cook the Cod: Wipe the skillet clean, then heat a little oil over medium-high heat. Add the marinated cod fillets and sear for 3 to 4 minutes on each side, brushing with the remaining glaze as they cook to build a luscious coating. Alternatively, you can broil the cod for 6 to 8 minutes, basting once with the glaze halfway through cooking.
- Serve: Arrange the glazed cod fillets on plates alongside the charred bok choy. Drizzle any remaining glaze over the top, and garnish with toasted sesame seeds and sliced green onions for a beautiful and tasty presentation.
Notes
- For a gluten-free option, substitute tamari for the soy sauce.
- Adjust the sweetness and heat by varying the amount of honey and crushed red pepper flakes according to your preference.
- Bok choy can be substituted with baby spinach or Swiss chard if unavailable.
- Ensure the cod fillets are patted dry for better searing and glaze adherence.
- Broiling is a quick alternative to stovetop cooking if preferred.
