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 inch (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 inch (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 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.
