Herb Crusted Cod with Corn-Ginger Broth

1. 1

   Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and puree until well blended, about 3 minutes.

2. 2

   Preheat oven to 400F (200C).

3. 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. 4

   Bake fish fillets crumb side up on a non-stick baking pan until desired doneness.

5. 5

   In a non-reactive saucepan add corn, chicken stock and sliced ginger.

6. 6

   Cook until corn is very soft, about 15 to 20 minutes.

7. 7

   Puree in a blender at high speed then strain through a fine sieve.

8. 8

   Return broth to saucepan and keep warm.

9. 9

   Saute baby bok choy in a non-stick saute pan using 1/2 tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste.

10. 10

    Saute until just wilted.

11. 11

    Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top.

12. 12

    Spoon sauce around and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.