Beet Glazed Cod and Beet, Blood Orange, Bok Choy Salad

Saturday my husband went fishing with some friends. He’s been wanting to go for awhile now, but always had a conflict. Well this time he was free. So he got up at the crack of dawn and joined his friends for what turned out to be an awesome day on the water. They were out there for hours and were lucky enough to catch several Link Cod and Rock Fish. Even the guy who organized the fishing trip couldn’t believe how fruitful they all were.  Needless to say when my man returned home, he brought with him more fish than either of us knew what to do with.

I don’t remember the last time I ate fish that I, or someone I knew, caught with their own two hands. Hubs said he’d had a blast catching the fish and knew I would have just as much fun figuring out how to prepare it.  While I would’ve enjoyed catching the fish, since it was a guys only trip, I had to settle for creating a delicious dinner. But creating tasty dinners is fun for me so I was okay with missing the trip… this time. While most of the fish went in the freezer for numerous dinners later, I prepared a couple of the beautiful filets the very next night. I’ve never had cod, so I wasn’t really sure what to do with it. But thankfully the internet and Melissa’s Produce came to the rescue.

See, Melissa’s had just sent me some packages of they’re delicious baby beets to try. While several of them went toward my daily juice routine, I still had plenty left over to use in salads and this delicious glaze I saw on Bird + Cleaver. While that blog used the glaze for their salmon, I thought it would be just as tasty on the cod, especially when combined with a light bok choy salad. My theories were correct and the fish and salad were the perfect end to a lovely weekend. Best of all both were super easy to make.

Beet Glazed Cod and Beet, Blood Orange, Baby Bok Choy Salad (adapted from Bird + Cleaver)

Ingredients:

For the Cod

• 2 Cod fillets
• 2 baby beets, diced
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 tablespoon sugar

For the Salad

• 2 blood oranges, peeled and thinly sliced
• 2-3 baby beets, sliced
• 2 bunches of baby bok choy, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon rice wine vinegar
• 1 tablespoon sesame oil

Directions:

1. Preheat oven to 425°F.  Line a cookie sheet with parchment.  Place the fish on the cookie sheet and sprinkle with salt.
2. In a small saucepan, combine orange juice, lemon juice, sugar and diced beets.  Cook over medium heat until mixture starts to thicken, about 5 to minutes.  Strain liquid into small bowl.  Reserve the beets for the salad.  Brush the cod with the glaze and roast in oven for 15 minutes.  Cod’s ready to eat when it’s firm and flakes off easily with a fork. Let rest for 5 minutes.
3. While the fish cooks, combine the oranges, bok choy and all the beets in a medium bowl.
4. Whisk together the olive oil, vinegar and sesame oil in a small bowl. Pour over the salad and toss to coat. Serve the salad with the fish and enjoy.