Description
Looking for a bold, flavorful dish that’s low-carb, packed with nutrients, and super easy to make?
Ingredients
- 4 cod fillets (6 oz each) – boneless, skinless
- ¼ cup soy sauce (use low sodium if desired)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon honey (or keto-friendly substitute)
- ½ teaspoon red pepper flakes (optional, for a bit of heat)
- 2 tablespoons green onion, finely chopped
- 1 tablespoon sesame seeds for garnish
For the charred bok choy:
- 4 baby bok choy, halved
- 1 tablespoon olive oil or sesame oil
- Salt and pepper, to taste
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup. Remove cod fillets from marinade and place them on the sheet.
Brush the fillets with half of the reserved marinade. Bake for 10–12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
While the fish bakes, heat oil in a large skillet or grill pan over medium-high heat. Add bok choy cut side down and cook for 3–4 minutes until nicely charred. Flip and cook the other side for 1–2 minutes more. Season with salt and pepper.
Drizzle the remaining glaze over the cooked cod. Serve alongside the charred bok choy, and garnish with green onions and sesame seeds. Enjoy immediately.
Notes
- Dry thoroughly: Moisture causes steaming instead of charring. Pat dry before cooking.
- Use high heat: You want that crispy, browned edge without overcooking the inside.
- Don’t overcrowd the pan: Cook in batches if needed for a better sear.
- Season simply: A pinch of salt and pepper lets the natural flavor shine.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
Keywords: Soy & Sesame Glazed Cod with Charred Bok Choy