* Exported from MasterCook * Herb Crusted Cod With Corn-Ginger Broth And Baby Bok Choy Recipe By : TVFN: Recipe Fro Health: Healthy Eating Extra! Serving Size : 1 Preparation Time :0:00 Categories : Fish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cod filets (7 to 8 oz) -- - pin bones removed 1 c Panko (Japanese bread crumbs) 1/4 c Fresh cilantro 1/4 c Chives 1/4 c Italian parsley 1/8 c Extra virgin olive oil 2 ts Garlic -- chopped 1 Ginger knob -- peeled, sliced 4 c Chicken stock 4 Corn ears -- removed from cob 8 Baby bok choy -- washed, dried Sea salt Pepper -- freshly ground Place bread crumbs and fresh herbs in a food processor with 1 ts garlic and puree until well blended, about 3 minutes. Preheat oven to 400 F. 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 tb olive oil, 1 ts 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 Per serving: 419.5 cal, 12 g fat Recipe by Chef Herb Wilson, Bambou, NY Busted by: Gail Shermeyer <4paws@netrax.net> on May 24, 1997 - - - - - - - - - - - - - - - - - -