Protein Swap | Roasted Cod with Soy-Ginger Drizzle
Jasmine Rice & Baby Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
580 /serving
Roasting is the easy road to a successful fish dinner. Dropped onto a sheet pan, cod fillets turn white and flaky, alongside tender-crisp baby bok choy. They bask in a quick-made sauce of ginger, soy and sesame oil, over a base of delicate jasmine rice.
We will send you:
- 2 Cod fillets
- 450g Baby bok choy
- 15ml Ginger paste
- 2 Scallions
- 60ml Soy sauce (low sodium)
- 15ml Toasted sesame oil
- 160g Jasmine rice
- 15ml Maple syrup
Contains: Cod • Sesame • Soy • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Small pan
Total Fat
13 g
Saturated Fat
2 g
Sodium
1740 mg
Total Carb
80 g
Sugars
9 g
Protein
35 g
Fibre
3 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 1 ½ cups water(double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Roast the tilapia & bok choy
- Meanwhile, remove the root ends of the bok choy; halve lengthwise (quarter if large).
- Pat the tilapia dry; season with S&P.
- On a lined sheet pan, toss the bok choy with ½ the ginger, a drizzle of oil and S&P.
- Add the tilapia and roast, 6 to 8 min., until the tilapia* is cooked through and the bok choy is tender.
Make the sauce
- Meanwhile, thinly slice the scallions crosswise, separating the white bottoms and green tops.
- In a small pan, heat the sesame oil and a drizzle of oil on medium.
- Add the white bottoms of the scallions and remaining ginger. Sauté, 30 sec. to 1 min., until fragrant.
- Add the soy sauce and maple syrup. Cook, stirring often, 1 to 2 min., until combined.
Plate your dish
- Divide the rice between your plates.
- Top with the tilapia and bok choy.
- Spoon the sauce over the tilapia.
- Garnish with the green tops of the scallions. Bon appétit!
Discover all our best recipes and more
Celebrate 10 years of Goodfood with our very first cookbook, just in time for the holidays! Filled with our most-loved recipes, it's the perfect gift for the food enthusiasts in your life. Get yours now and savor a decade of Goodfood magic!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
