Miso-Glazed Black Cod with Charred Ginger Bok Choy

Pat the black cod fillets dry with paper towels to ensure the marinade adheres well.

In a small bowl, whisk the white miso, mirin, and half of the grated ginger until smooth.

Spread the miso mixture generously over all sides of the cod fillets and let marinate in the refrigerator for at least 2 hours, or up to 12 hours for deeper flavor.

Preheat your oven broiler to high. Line a baking sheet with parchment paper.

Remove excess marinade from the fish to prevent burning, then place the fillets on the prepared baking sheet.

Broil the fish for 6-8 minutes, keeping a close eye to prevent the sugar in the miso from charring too quickly, until the top is caramelized and the fish flakes easily.

While the fish broils, heat a non-stick skillet over medium-high heat with a dash of oil.

Place the halved bok choy cut-side down in the pan and sear for 2-3 minutes until golden brown.

Add the remaining ginger and a splash of water, cover, and steam for 1 minute until just tender-crisp.

Finish the bok choy with a light drizzle of sesame oil.

Serve the glazed cod immediately alongside the charred bok choy, drizzling any pan juices over the fish.