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Gluten-Free Japanese Miso-Glazed Cod with Bok Choy

A savory-sweet miso glaze coats tender skillet cod, with soft bok choy and fresh lime to brighten each bite.

Fits Celiac, Low-FODMAP, Pregnancy and 7 more diets

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Japanese Miso-Glazed Cod with Bok Choy
25 mintotal
4servings
9ingredients

Ingredients

  • 680 g cod fillets, cut into four portions
  • 2 tbsp gluten-free white miso paste
  • 1 tbsp gluten-free tamari
  • 1 tbsp maple syrup
  • 1 tsp fresh ginger, finely grated
  • 1 tbsp olive oil
  • 600 g bok choy, quartered lengthwise
  • 2 tbsp water
  • 1 lime, cut into wedges

Method

  1. Whisk miso, tamari, maple syrup, ginger, and water smooth.
  2. Warm olive oil in a skillet; sear cod until lightly golden.
  3. Turn cod, spread with glaze, and cook until opaque.8 min timer
  4. Set cod aside; add bok choy and cover until tender.6 min timer
  5. Return cod to the skillet; spoon over glaze and serve with lime.

Why it works

  • Celiac disease: Gluten-free miso and tamari glaze the cod; no wheat, barley or rye ingredients.
  • Wheat allergy: Gluten-free miso and tamari flavor the cod, with no wheat ingredients.
  • Gluten-free: Gluten-free miso and tamari bring savory depth without wheat, barley or rye.
  • No spicy food: Mild miso, ginger and lime season the cod without spicy heat.
  • Tree nut allergy: Cod, bok choy and a nut-free miso glaze make up the dish.

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More Celiac recipes

This recipe also fits: Low-FODMAP recipes, Pregnancy recipes, Dairy-free recipes, Alpha-gal recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, IBS recipes, High cholesterol recipes, One pan recipes, Quick recipes, Gluten-free dairy-free recipes, Gluten-free Asian recipes.