Ginger Scallion Baked Cod with Baby Bok Choy

Tender cod fillets baked on a single sheet with baby bok choy, drizzled with a savory toasted sesame, ginger, and scallion sauce.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $8.72/serving

Dietary

• Low-Calorie
• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Sugar
• Halal
• Kosher
• Low-Cholesterol

Tags

• sheet pan
• bake
• quick
• healthy
• savory

Ingredients

• 1.5 pound cod fillet (cut into 4 portions, patted dry)
• 1 pound baby bok choy (halved lengthwise and rinsed)
• 1 bunch green onions (thinly sliced)
• 1 piece fresh ginger (peeled and grated)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 0.25 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon sesame seeds (toasted)

Instructions

1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Arrange the halved baby bok choy and cod fillets across the prepared baking sheet in a single layer. Season both the fish and greens evenly with the salt and black pepper.
3. In a small bowl, whisk together the low-sodium soy sauce, toasted sesame oil, grated fresh ginger, and half of the sliced green onions. Spoon the mixture evenly over the cod fillets and the cut sides of the bok choy.
4. Bake in the preheated oven for 12 to 15 minutes, until the cod reaches an internal temperature of 145°F and flakes easily with a fork, and the bok choy stems are tender-crisp.
5. Garnish with the remaining sliced green onions and toasted sesame seeds before serving warm.

Notes

Patting the cod fillets completely dry before seasoning ensures the savory glaze adheres well and bakes evenly.

Nutrition (per serving)

• Calories: 185
• Protein: 28.5 g
• Carbohydrates: 6.4 g
• Fat: 3.5 g
• Fiber: 2.1 g
• Sodium: 1014 mg
• Saturated Fat: 0.5 g
• Sugar: 0.7 g
• Cholesterol: 75 mg