Miso Glazed Cod with Bok Choy
Ingredients
- 3 tablespoons white miso paste
- 3 tablespoons mirin
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon granulated sugar
- Four 8-ounce skin-on black cod fillets
- 1 tablespoon olive oil
- 1 pound baby bok choy (3 to 4 bunches), quartered if large or halved if small
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 tablespoon unseasoned rice wine vinegar
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