Herb Crusted Cod with Corn-Ginger Broth and Baby Bok Choy
| Yield: | 1 Servings |
| Categories: | Seafood, Oven |
| 4 | Cod filets (7-8 ounces), pin bones removed | |
| 1 | c | Panko(japanese bread crumbs) |
| 1/4 | c | Fresh cilantro |
| 1/4 | c | Chives a |
| 1/4 | c | Italian parsley |
| 1/8 | c | Extra virgin olive oil |
| 2 | ts | Garlic, chopped |
| 1 | Knob of ginger, peeled and sliced | |
| 4 | c | Chicken stock |
| 4 | Ears corn, removed from cob | |
| 8 | Heads baby bok choy, washed and well-dried | |
| Sea salt and freshly ground pepper |
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