* 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 - - - - - - - - - - - - - - - - - -