Total Time
30mins
Prep 10 mins
Cook 20 mins

Rachael Ray.

Ingredients Nutrition

Directions

  1. In a small saucepan, combine the smashed garlic cloves and the milk and simmer over low heat until the garlic is softened, about 20 minutes.
  2. Strain, reserving the milk. Using a food processor, puree the softened garlic; with the machine on, add the milk in a slow stream. Season with salt.
  3. Preheat the oven to 400°. In a medium skillet, heat the sesame oil over medium heat. Add the chopped garlic, the scallions and ginger and cook, stirring, until fragrant, about 2 minutes.
  4. Stir in the mushrooms, cook for 3 minutes; add the soy sauce and cook for 2 minutes more.
  5. Fill a deep, medium skillet with enough water to reach a depth of 2 inches, bring to a boil and season with salt.
  6. Add the bok choy and cook for 1 minute. Drain in a colander and run under cold water.
  7. Butter an 8-inch square baking dish. Season the cod with salt and place in the baking dish. Bake until opaque and easily flaked with a fork, about 8 minutes.
  8. Transfer each fillet to a plate and top with the garlic puree. Serve with the bok choy, lime wedges and reserved mushrooms.

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