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Receta Herb Crusted Cod With Corn Ginger Broth And Baby Bok Choy

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  • 4 x Cod filets (7-8 ounces), pin bones removed
  • 1 c. Panko(japanese bread crumbs)
  • 1/4 c. Fresh cilantro
  • 1/4 c. Chives a
  • 1/4 c. Italian parsley
  • 1/8 c. Extra virgin extra virgin olive oil
  • 2 tsp Garlic, minced
  • 1 knob of ginger, peeled and sliced
  • 4 c. Chicken stock
  • 4 x Ears corn, removed from cob
  • 8 x Heads baby bok choy, washed and well-dry Sea salt and freshly grnd pepper


  1. Place bread crumbs and fresh herbs in a food processor with one tsp. garlic and puree till well blended, about 3 min.
  2. Preheat oven to 400 degrees. Dredge fish fillets in extra virgin olive oil and then in bread crumb mix, making sure the fish is well coated on one side only.
  3. Bake fish fillets crumb side up on a non-stick baking pan till desired doneness.
  4. In a non-reactive saucepan add in corn, chicken stock and sliced ginger. Cook till corn is very soft, about 15 to 20 min. Puree in a blender at high speed then strain through a fine sieve. Return broth to saucepan and keep hot.
  5. Saute/fry baby bok choy in a non-stick saute/fry pan using 1/2 Tbsp. of extra virgin olive oil, one tsp. garlic, salt and pepper to taste. Saute/fry till just wilted.
  6. Place a bed of bok choy on a heated dinner plate or possibly wide bowl and carefully place fish on top. Spoon sauce around and serve immediately.
  7. Yield: 4 servings
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