*  Exported from  MasterCook  *
 
         Herb Crusted Cod With Corn-Ginger Broth And Baby Bok Choy
 
 Recipe By     : TVFN: RECIPE FOR HEALTH: Healthy Eating Extra!
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fish-fs                          Oven-fs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    cod filets (7-8 ounces)
                         --pin bones removed
    1      cup           panko (japanese bread crumbs)
      1/4  cup           fresh cilantro
      1/4  cup           chives a
      1/4  cup           italian parsley
      1/8  cup           extra virgin olive oil
    2      teaspoons     garlic -- chopped
    1                    knob of ginger -- peeled and sliced
    4      cups          chicken stock
    4      ears          corn
                         --removed from cob
    8      heads         baby bok choy
                         --washed and well-dried
                         sea salt and freshly ground pepper
 
 Place bread crumbs and fresh herbs in a food processor with one teaspoon
 garlic and puree until well blended, about 3 minutes.
 
 Preheat oven to 400 degrees. Dredge fish fillets in olive oil and then in
 bread crumb mixture, making sure the fish is well coated on one side only.
 Bake fish fillets crumb side up on a non-stick baking pan until desired
 doneness.
 
 In a non-reactive saucepan add corn, chicken stock and sliced ginger. Cook
 until corn is very soft, about 15 to 20 minutes. Puree in a blender at high
 speed then strain through a fine sieve. Return broth to saucepan and keep
 warm.
 
 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. Saute until just wilted.
 
 Place a bed of bok choy on a heated dinner plate or wide bowl and carefully
 place fish on top. Spoon sauce around and serve immediately.
 
 Yield: 4 servings
 
 Nutritional information: 419.5 calories and 12 grams of fat per serving
 
 (Courtesy of Chef Herb Wilson, Bambou, New York)
 
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
 
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