| 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 |
ts |
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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