Name: Miso-Glazed Cod with Bok Choy and Edamame
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 cod fillets (about 5–6 oz each); 2 tbsp white miso paste; 1 tbsp rice vinegar; 1 tbsp maple syrup (or honey); 1 tsp sesame oil; 1 tbsp water, to thin the glaze; 4 heads baby bok choy, halved lengthwise; 1½ cups shelled edamame (cooked, or thawed if frozen); 2 tsp olive oil; 2 cups cooked brown rice; Toasted sesame seeds and sliced scallions, for garnish (optional)

Instructions

Preheat the oven to 400°F (200°C).
Make the miso glaze. In a small bowl, whisk together the miso, rice vinegar, maple syrup, sesame oil, and water until smooth.
Glaze and bake the cod. Place the cod on a parchment-lined baking sheet. Spoon the glaze generously over each fillet. Bake for 10 to 12 minutes, until the fish is opaque and flakes easily.
Sauté the bok choy and edamame. Heat the olive oil in a large skillet over medium-high heat. Add the bok choy cut side down and sear for 2 minutes. Flip, add the edamame, and cook for another 3 to 4 minutes, until the bok choy is tender and slightly browned.
Serve. Plate each serving with 1/2 cup brown rice, 1 cod fillet, and the bok choy and edamame. Garnish with sesame seeds and scallions if you like.

Notes

Timing assumes the brown rice is already cooked and the vegetables cook while the cod bakes.
Protein: cod and edamame. Fiber: bok choy, edamame, brown rice.

Nutrition estimate (per serving)
Protein	32 g
Fiber	9 g
Calories	about 430
Carbohydrates	about 35 g
Fat	about 15 g