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Ingredientes
- 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
Direcciones
- Place bread crumbs and fresh herbs in a food processor with one tsp. garlic and puree till well blended, about 3 min.
- 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.
- Bake fish fillets crumb side up on a non-stick baking pan till desired doneness.
- 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.
- 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.
- 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.
- Yield: 4 servings
