Recipe - Herb Crusted Cod With Corn-Ginger Broth And Baby Bok Choy

4 Cod filets (78 ounces), pin
bones removed
1 cup Panko(japanese bread crumbs)
One fourth cup Fresh cilantro
One fourth cup Chives a
One fourth cup Italian parsley
1/8 cup Extra virgin olive oil
2 teaspoon Garlic, chopped
1 Knob of ginger, peeled and
cut or sliced up
4 cup Chicken stock
4 Ears corn, removed from cob
8 Heads baby bok choy, washed
and welldried
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 nonstick baking pan until desired
doneness.

In a nonreactive saucepan add corn, chicken stock and cut or sliced up 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 nonstick saute pan using One half 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)

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH: Healthy Eating Extra! Posted to
MCRecipe Digest V1 #623 by 4paws@netrax.net (ShermeyerGail) on May 29,
1997