Herb Crusted Cod with Corn-Ginger Broth

Directions

1. 1
   Place bread crumbs and fresh herbs in a food processor with one teaspoon garlic and puree until well blended, about 3 minutes.
2. 2
   Preheat oven to 400F (200C).
3. 3
   Dredge fish fillets in olive oil and then in bread crumb mixture, making sure the fish is well coated on one side only.
4. 4
   Bake fish fillets crumb side up on a non-stick baking pan until desired doneness.
5. 5
   In a non-reactive saucepan add corn, chicken stock and sliced ginger.
6. 6
   Cook until corn is very soft, about 15 to 20 minutes.
7. 7
   Puree in a blender at high speed then strain through a fine sieve.
8. 8
   Return broth to saucepan and keep warm.
9. 9
   Saute baby bok choy in a non-stick saute pan using 1/2 tablespoon of olive oil, one teaspoon garlic, salt and pepper to taste.
10. 10
    Saute until just wilted.
11. 11
    Place a bed of bok choy on a heated dinner plate or wide bowl and carefully place fish on top.
12. 12
    Spoon sauce around and serve immediately.