Description
Indulge in the savory delight of pan-seared cod fillets topped with rich miso butter, paired harmoniously with tender bok choy for a meal that’s both elegant and satisfying.
Ingredients
Scale
- 2 cod fillets (about 6 oz each)
- Salt and pepper to taste
- 1 tbsp oil (for searing)
- 4 tbsp unsalted butter, softened
- 2 tbsp white miso paste
- 1 tbsp soy sauce (low-sodium recommended)
- 1 clove garlic, minced
- 2 baby bok choy, halved
- 1 tbsp oil (for sautéing)
Instructions
- Thaw frozen cod fillets in the fridge if necessary. Pat dry and season both sides with salt and pepper.
- Heat a non-stick skillet over medium-high heat and add oil.
- Sear the cod fillets skin-side down for about 4-5 minutes until golden brown.
- Carefully flip the fillets using a spatula.
- In a small bowl, mix softened butter, miso paste, soy sauce, and minced garlic until smooth.
- Dollop generous spoonfuls of miso butter onto each piece of cod after flipping. Cook for another 3-4 minutes until cooked through.
- In another pan or after removing cod from your skillet, heat additional oil over medium heat.
- Add bok choy and sauté for about 3-4 minutes until tender but vibrant green.
- Plate your pan-seared cod alongside sautéed bok choy and drizzle with any remaining melted miso butter from the skillet.
Nutrition
- Serving Size: Approximately 6 oz of cod with sautéed bok choy
- Calories: 290
- Sugar: 1g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For extra crispy skin on your cod, ensure your pan is hot before adding the fish. - Consider swapping cod for salmon or tilapia for a different flavor profile. - Feel free to add chili flakes or sesame oil for an added kick.