Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms – Gluten Free
This dish was so amazing! It sounded good when I was asked to make it but I had no idea how much I would love it! I easily made this recipe gluten free which got me even more excited.
I love that the cod has an amazing flavor from the marinade and equally delicious is the bok choy and mushrooms. They were flavored with a little garlic and sesame oil. Individually, both pieces to this recipe are delicious on their own but when paired, it’s was like a party in my mouth 🙂
I marinaded the cod overnight in a freezer bag, I think any less wouldn’t infuse all the flavor. So buy fresh cod and marinade overnight. The next day you will have a super delicious, healthy meal ready in 20 minutes. Yeah that’s right, 20 minutes!
Chopped up some baby bok choy stems and reserved the leaves.
Sliced up some shiitake mushrooms.
I placed the cod on a greased sheet. I just sprayed it with some coconut oil.
While the cod was baking I cooked up the bok choy and shiitake mushrooms.
After baking the cod for about 10 minutes I turned the oven to broil and broiled the cod for 2 to 3 minutes to give the top a nice crispiness. Serve cod on a bed of bok choy and mushrooms and give yourself a pat on the back cause that shiz is damn good!
Miso Marinated Cod with Baby Bok Choy and Shiitake Mushrooms
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Chicken, Eggplant, Tomato and Spinach Skillet
This has got to be one of the easier things I’ve made lately. One meal, one pan = fast and delicious!
This is an almost perfect meal. It’s Paleo, gluten free and loads of vegetables, It’s also vegan optional by just omitting the chicken. You could substitute tofu or add some quinoa to ramp up the protein factor.
Just chop your veggies ahead of time and the rest of the recipe comes together within minutes. You could eat this right out of the pan or top some brown rice pasta or quinoa.
Chicken, Eggplant, Tomato and Spinach Skillet - Paleo and Gluten Free