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Recipe Courtesy of Mark Hyman
Ingredients
Cod
- 2 tablespoons gluten-free miso paste
- 2 tablespoons coconut aminos
- 2 tablespoons coconut vinegar or rice vinegar
- 1 tablespoon sesame oil
- 16 ounces wild-caught cod, cut into 4 pieces
Veggies
- 2-3 heads baby bok choy
- 2 tablespoons avocado oil
- 3 garlic cloves, thinly sliced
- 1 (1 ½-inch) piece fresh ginger, microplaned or thinly grated
- 2 cups broccoli florets
- 4 cups assorted mushrooms of choice, sliced to bite-size pieces
- 4 cups spinach, stems removed
- 1 tablespoon coconut aminos
- 1 tablespoon red curry paste
- ¼ cup water, boiling
Optional Toppings
Spicy red pepper, such as Fresno, sliced into thin rounds1 teaspoon black sesame seeds
Directions
1. In a medium bowl, stir together miso, coconut aminos, vinegar, and sesame oil until smooth. Add the cod and top with marinade. Cover and refrigerate while working on the veggie components. You could store the fish for up to 12 hours.
2. Heat oven to broil on high and arrange fish on a baking tray covered with parchment paper. Once the oven is hot, add fish and broil for 5 minutes. After 5 minutes, turn the oven to 350°F and bake for 5-8 minutes, or until the fish flakes easily. Remove from heat.
3. Prepare a large bowl of ice water. Bring a large pot of water to boil, then add bok choy and boil for 2 minutes. Remove from heat and transfer to ice water to stop cooking. Pay dry and roughly chop.
4. In a wok or large pan over high heat, add avocado oil, garlic, and ginger and stir for no longer than 20 seconds. Immediately add the broccoli and mushrooms. Stir for 2 minutes, then add the bok choy and spinach. Continue to stir for 30 seconds.
5. In a small mixing bowl, add tamari, curry paste, and water. Stir until combined, then add to the vegetables in the wok or pan, stir for 30 seconds, and remove from the heat.
6. Serve fish on top of the vegetables along with optional toppings.
Enjoy!
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