Maple-Glazed Cod with Baby Bok Choy

Ingredients

• 6 heads bok choy halved
• 1 tablespoon canola oil 
• 24 ounce filets skinless
• 0.3 teaspoon pepper red crushed
• 1 tablespoon ginger fresh chopped
• 3  garlic cloves minced
• 1 tablespoon soya sauce low-sodium
• 2 tablespoons maple syrup 
• 2 tablespoons mirin 
• 1 tablespoon rice wine vinegar 
• 4 teaspoons scallion chopped
• 1 teaspoon sesame oil 
• 2 teaspoons sesame seed toasted

Equipment

• frying pan
• baking sheet
• aluminum foil
• glass baking pan

Directions

1. In a glass baking dish, combine maple syrup, 1 tablespoon low-sodium soy sauce, sesame oil and crushed red pepper; add cod fillets and coat in sauce. Refrigerate 30 minutes to 2 hours.
2. Transfer fish to a foil-lined baking sheet. Roast at 475 until cooked through and slightly browned (9-10 minutes). Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced garlic and ginger and cook, stirring, until fragrant (1 minute).
3. Add bok choy, mirin, 1 tablespoon low-sodium soy sauce, and vinegar, and cook, stirring, until greens are wilted and stalks are tender-crisp (3-4 minutes). Divide bok choy and cod among 4 plates; sprinkle fillets with chopped scallion and toasted sesame seeds.