| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Japanese | Fish-fs, Oven-fs | 1 | Servings |
INGREDIENTS
| 4 | 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 olive oil |
| 2 | t | Garlic, chopped |
| 1 | Knob of ginger, peeled and | |
| sliced | ||
| 4 | c | Chicken stock |
| 4 | Ears corn, removed from cob | |
| 8 | Heads baby bok choy, washed | |
| and well-dried | ||
| Sea salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and puree until well blended, about 3 minutes. Preheat oven to 400 degrees. Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only. Bake fish fillets crumb side up on a non-stick baking pan until desired doneness. In a non-reactive saucepan add corn, chicken stock and sliced ginger. Cook until corn is very soft, about 15 to 20 minutes. Puree in a blender at high speed then strain through a fine sieve. Return broth to saucepan and keep warm. Saute baby bok choy in a non-stick saute pan using 1/2 tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste. Saute until just wilted. Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top. Spoon sauce around and serve immediately. Yield: 4 servings Nutritional information: 419.5 calories and 12 grams of fat per serving (Courtesy of Chef Herb Wilson, Bambou, New York) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to MC-Recipe Digest V1 #623 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997
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