Serve this slightly sweet, heart-healthy fish with brown rice for a complete meal and added Resistant Starch.


Recipe Summary test

Makes 4 servings (serving size: 6 ounces cod and 1 cup bok choy)


Ingredient Checklist


Instructions Checklist
  • In a glass baking dish, combine maple syrup, 1 tablespoon low-sodium soy sauce, sesame oil and crushed red pepper; add cod fillets and coat in sauce. Refrigerate 30 minutes to 2 hours. Transfer fish to a foil-lined baking sheet. Roast at 475° until cooked through and slightly browned (9-10 minutes). Meanwhile, heat canola oil in a large skillet over medium-high heat; add minced garlic and ginger and cook, stirring, until fragrant (1 minute). Add bok choy, mirin, 1 tablespoon low-sodium soy sauce, and vinegar, and cook, stirring, until greens are wilted and stalks are tender-crisp (3-4 minutes). Divide bok choy and cod among 4 plates; sprinkle fillets with chopped scallion and toasted sesame seeds.



CarbLovers Diet Cookbook

Nutrition Facts

256 calories; fat 7.1g; saturated fat 0.8g; mono fat 3.3g; poly fat 2.5g; protein 31g; carbohydrates 16g; fiber 3g; cholesterol 65mg; sodium 509mg.