Pan-Seared Cod with Miso-Glazed Sweet Potatoes and Stir-Fried Bok Choy

Ingredients

Steps

1. Step 1

   Preheat oven to 400°F. Peel and dice sweet potatoes into 1-inch cubes.

   • 2sweet potatoes

2. Step 2

   Whisk together miso paste, soy sauce, brown sugar, and rice vinegar in a small bowl.

   • 2 tbspwhite miso paste
   • 1 tbspsoy sauce
   • 1 tbspbrown sugar
   • 1 tbsprice vinegar

3. Step 3

   Toss sweet potatoes with 1 tablespoon olive oil, season with salt, and spread on a baking sheet. Roast for 15-20 minutes until tender.

   • 2 tbspolive oil
   • 2sweet potatoes

4. Step 4

   While sweet potatoes roast, heat 1 tablespoon olive oil in a pan over medium-high. Sear cod for 3-4 minutes per side until cooked through.

   • 2 tbspolive oil
   • 2 filletscod fillets

5. Step 5

   In the same pan, add sesame oil, minced garlic, and chopped bok choy. Stir-fry until bok choy is tender but still crisp.

   • 1 tbspsesame oil
   • 2 clovesgarlic
   • 1bok choy

6. Step 6

   After sweet potatoes have roasted for 15 minutes, brush with miso glaze and return to oven for an additional 2-3 minutes until caramelized.

   • 2sweet potatoes
   • 2 tbspwhite miso paste
   • 1 tbspsoy sauce
   • 1 tbspbrown sugar
   • 1 tbsprice vinegar