After a full weekend of birthday bashes and dinner parties, I'm feeling like something light for dinner tonight. I've got some leftover cod, and I'm going to roast it and serve it alongside sesame scented shiitakes and bok choy.
I'll be forgoing richness but not flavor, with fragrant sesame oil, loads of garlic, and lime packing a punch on my plate. To serve up this recipe, which is quick, elegant, and delicious,
. 2 heads garlic—2 cloves finely chopped, remaining cloves smashed and peeled Serves 4.
1 cup milk
3 tablespoons sesame oil
4 scallions, thinly sliced
1 teaspoon finely chopped fresh ginger
1/2 pound shiitake mushrooms, stems discarded and caps sliced
3 tablespoons soy sauce
2 bunches baby bok choy, ends trimmed and leaves separated
Four 4-ounce cod fillets
Lime wedges, for serving
2 heads garlic—2 cloves finely chopped, remaining cloves smashed and peeled