Oven: Ginger–Soy Parchment-Poached Cod with Bok Choy
A totally different cod method: gentle oven-poaching in a parchment packet with ginger, garlic, and a soy-sesame glaze. It’s aromatic, moist, and clean—more like a warm, savory “steam” than a stew.
Back to full listIngredients
- Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz (2 portions) $10.99/lb
- Organic Baby Bok Choy (or Organic Bok Choy) 8–10 oz, halved lengthwise $2.99–$3.49/lb
- Organic Ginger Root 2 tsp, finely grated $3.99/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, grated or minced $1.99/3 ct
- Soy sauce 1 1/2 tbsp
- Rice vinegar 2 tsp
- Toasted sesame oil 1 tsp
- Honey or sugar 1 tsp
- Neutral oil 1 tsp
- Black pepper 1/4 tsp
- Sesame seeds (optional) 1 tsp
Instructions
- Heat oven to 400°F.
- Make glaze: mix soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, neutral oil, and pepper.
- Cut 2 large pieces of parchment (or foil). Place bok choy on each, then set cod on top. Spoon glaze over cod and a little over bok choy.
- Fold packets tightly (crimp edges) to seal in steam. Place on a sheet pan.
- Bake 10–14 minutes (depending on thickness) until cod flakes easily.
- Open carefully (hot steam). Spoon the juices over fish and bok choy. Top with sesame seeds if using.
Health notes: ~450–650 calories per serving. Low added fat; high protein. Keep sodium down with low-sodium soy sauce.
Drink pairing: Wine styles: Dry Riesling or Pinot Gris. NA: jasmine tea.