Both black cod and turbot have incredibly tender, buttery texture and rich flavour that pairs perfectly with miso and maple. The main differences are that turbot is usually less expensive and it’s thinner, so it cooks a little quicker. Both are usually sustainable and come from Canada or the US.
Tatsoi works, too
You can use smaller bok choy (or tatsoi) for easier serving. They also have more nooks and crannies for the sweet-and-salty sauce. The recipe works with other greens, too—the tougher the better for withstanding the heat.
Roasted Black Cod or Turbot with Bok Choy, Maple, and Miso
Ingredients
- 2 Tbsp (30 mL) miso paste
- 2 Tbsp (30 mL) water
- 1 Tbsp (15 mL) maple syrup
- 1 Tbsp (15 mL) rice wine vinegar
- 1 Tbsp (15 mL) gluten-free soy sauce or coconut aminos
- 3 tsp (15 mL) toasted sesame oil, divided
- 1 lb (450 g) skinless black cod or turbot, cut into 4 portions
- 1 lb (450 g) mini bok choy, cut in half lengthwise
- 4 green onions, bottoms trimmed, the rest cut into 2 in (5 cm) pieces
- 2 tsp (10 mL) lime juice
Nutrition
Per serving:
- calories325
- protein21 g
- total fat21 g
- sat. fat4.4 g
- total carbohydrates6 g
- sugars4 g
- fibre1 g
- sodium278 mg
Directions
01
Preheat oven to 400 F (200 C).
02
In medium bowl, combine miso, water, maple syrup, vinegar, soy sauce, and 2 tsp (10 mL) sesame oil. Add fish and stir to coat. Refrigerate for 30 minutes.
03
Line 8 x 11 in (20 x 28 cm) baking or casserole dish with parchment paper. Spread with green onion pieces and bok choy, leaves turned inwards so they won’t burn as easily. Top with lime juice and remaining 1 tsp (5 mL) sesame oil.
04
Roast in preheated oven for 10 minutes. Stir greens and roast for 10 minutes more. Remove from oven and top with marinated fish and leftover marinade. Roast for 8 minutes, or until fish is almost flaking.
Amie Watson
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
READ THIS NEXT
SEE MORE »
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.