Recipe: Oven-baked Fish with Bok Choy
A couple of weeks ago I posted about a quick and easy way to make fish that was also supposed to be adaptable to many other combinations of fish and vegetables. Last night I decided to test just how adaptable it really was.
For this version, I used Codfish and combined it with bok choy and a sauce made from soy sauce, ginger, and sesame oil. Same procedure as before, just using the above ingredients. We served this with steamed rice, and that worked perfectly.
Here’s the deal. It really is just as easy and adaptable as advertised. This turned out great, and took about 5 minutes to prepare (18 minutes to cook). I’m pretty much convinced you can just roll your own with fish, vegetables, and whatever sauce ingredients strike your fancy.
Rating: 4 out of 5 glasses of White Zinfandel from Kathleen. I think if I’d doubled the amount of bok choy, it probably would have received a 5. I’m going to continue experimenting with this method, because so far it turns out delicious, nutritious meals in less time than it takes to order out.