John Washington
Baked Cod with Braised Bok Choy and Citrus Reduction
This dish is a delightful combination of tender baked cod, healthy braised bok choy, and a tangy citrus reduction. It’s a flavorful and nutritious meal that’s perfect for a special dinner or a healthy weeknight option. The succulence of the cod, complemented by the brightness of the citrus and the earthiness of the bok choy, makes this dish a gourmet experience.
Ingredients:
For the Cod:
– 4 cod fillets (about 6 ounces each)
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 teaspoon smoked paprika
– 1 lemon (sliced)
For the Braised Bok Choy:
– 4 baby bok choy (halved lengthwise)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 2 garlic cloves (minced)
– 1 teaspoon grated ginger
– 1 cup vegetable broth
For the Citrus Reduction:
– 1/2 cup orange juice (freshly squeezed)
– 1/4 cup lemon juice (freshly squeezed)
– 1/4 cup lime juice (freshly squeezed)
– 2 tablespoons honey
– 1 tablespoon cornstarch (dissolved in 2 tablespoons of water)
Instructions:
1. Preheat the oven:
Preheat your oven to 400°F (200°C).
2. Prepare the cod:
Season the cod fillets with olive oil, salt, pepper, and smoked paprika. Place the fillets on a baking sheet lined with parchment paper. Arrange the lemon slices on top of the fillets.
3. Bake the cod:
Bake in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork.
4. Braise the bok choy:
While the cod is baking, heat sesame oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Add the halved bok choy to the skillet. Pour in the vegetable broth and soy sauce. Cover and cook for 5-7 minutes until the bok choy is tender but still crisp. Uncover and allow any remaining liquid to evaporate.
5. Make the citrus reduction:
In a small saucepan, combine the orange juice, lemon juice, lime juice, and honey. Bring to a simmer over medium heat. Add the cornstarch mixture and stir continuously until the sauce thickens, about 3-5 minutes.
6. Plate and serve:
Place a portion of braised bok choy on each serving plate. Top with a baked cod fillet. Drizzle the citrus reduction over the fish and bok choy. Serve immediately.
Enjoy your Baked Cod with Braised Bok Choy and Citrus Reduction for a fresh and delicious meal!
