Hi,
I'm sure you have tried this before but I just stumbled on to this quick and very easy Cod and Bok Choy dish..
I nuked the frozen fish for a few minutes, just enough to partially thaw.
sprayed the tin foil with pam
chopped the greens seasoned with my favorite herbs and sea salt
drizzled with EVOO
seasoned the cod both sides
drizzled it with EVOO both sides
1/2 lemon over fish and greens
I baked the lemon with the fish for 15 minutes @ 375 in the toaster oven uncovered
the bock Choy kept the fish so nice and moist it was great
I poured this all over rice and served with beets..
it was so good and done from start to finish in 20 minutes, the edges of the greens turned a little brown and crispy which gave the dish a nice texture.
a squirt of Braggs and time to eat.
(the rice was already prepared)

Thanks Rodney! Cod is beneficial for me, but the last time I cooked it, I didn't care for it. This recipe sounds promising - and it's a good excuse for me to finally buy a toaster oven!

It's a bennie for me too and in the past have over cooked it and dried it out which makes it tough.
I think the EVOO and greens are the ticket.. my seasons were rosemary, thyme, coriander ,oregano and sea salt which I have been grinding with my little mortar and pestal doing the spices this way really brings out the flavor and smells so good when grinding them...
I use my toaster oven all the time since there are only 2 of us, I am ready to buy a new one but haven't found one I like yet...

That looks so good and easy and I really need to up my fish intake and I love using my toaster oven.  And I could probably substitute kale for the bok choy easily couldn't I?

That looks delicious Rodney! Thanks for sharing--always looking for more cod recipes to try out! Missy, you could switch the bok choy to kale no problem.

I d prefer you put a sheet of parchment paper on top of the aluminum, before adding the veggies, cod, and spices, specially the lemon juice so the metal doesn t leach.

great meal!

Thats a good Idea Lola I forget about that. I use the paper in my art studio when painting never thought about using it in the kitchen  

it does come in handy!! lol

Rodney, that is a wonderful recipe!  Thank you!

Your Welcome

Wodnerful! and what a wonderful photo in the kitchen! and this lightning is so strong!
Really cod is beneficial for everyone, makes 'ends meet'.

Looks great!  I just had baked cod tonight with cauliflower, broccoli & carrots.  Yours looks more exciting!  

Thank you for sharing your recipe.

May I suggest that you utilize parchment paper or a stainless steel baking pan to cook your fish.  Foods cooked in aluminum foil may be contaminated with aluminum.
Alia

Quoted from Alia_Vo

Thank you for sharing your recipe.

May I suggest that you utilize parchment paper or a stainless steel baking pan to cook your fish.  Foods cooked in aluminum foil may be contaminated with aluminum.
Alia

Aluminum is linked with Alzheimer's disease, and probably others...

In the old days we used to have aluminum utensils - I threw them away 25 years ago. I always bake my fishes wrapped in parchment paper - keeps them moist and the toaster oven clean. Still the greens cover is a wonderful idea.

sounds all yummi and great, thanks for sharing Rodney

Quoted from veggiegirl

Looks great!  I just had baked cod tonight with cauliflower, broccoli & carrots.  Yours looks more exciting!  

When I make that dish veggiegirl, I add seasalt, cayenne pepper, lots of parlsey and olive oil to the cauliflower, broccoli & carrots (as well as garlic and onions) and mix in some brown rice; really changes the whole flavor !!

Ur meal looks appetizing Rodney and sooo healthy

Thanks again and again for the reminder about the foil.... old habits are hard to break.
FYI I have had the same roll of foil in the drawer for a least a couple of years so I guess I don't use it to often, was having a lazy and not wanting to clean a pan.
next time I will for sure use the paper.
thanks all for your posts.

I hear ya Rodney, using foil is an old habit with me too. We keep a big roll of parchment paper in the drawer now. Once you get used to it, it's as easy to use as foil

If you are steaming or broiling fish, you might want to try putting a slice of herb butter on top of the fish when it comes out of the heat of the broiler or steamer. Herb butter is easy to make--just mix the herb of your choice with some softened butter, shape in a block and wrap in waxed paper. Store in the fridge and cut slices to put on top of the broiled, baked or steamed fish. This is also good on meats (especially poultry) and vegetables. Parsley butter is a favorite in our house. You could also use rosemary, basil, sage, thyme . . . anything you think would taste good.

I haven't tried this with ghee yet, but plan to soon.

I like using ghee to make my herb butter......
it gets quite hard if I put the block in the fridge, and while still liquid, it is easy to mix in the herbs.