Hoisin-Glazed Black Cod with Bok Choy

Ingredients

• 2 tablespoon(s) olive oil
• 1 piece(s) fresh ginger (3 inches), peeled, thinly sliced, then cut
• 3 clove(s) garlic, thinly sliced
• 1 head bok choy (1 1/2 pounds), sliced crosswise into 1-inch wide
• 2 celery stalks, quartered lengthwise and cut into 2-inch lengths
• Coarse salt and ground pepper
• 1 bunch scallions, trimmed, cut into 2-inch lengths Read more at
• 3 tablespoons hoisin sauce
• 1 tablespoon ketchup
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 4 skinless black cod fillets (5 ounces each) Read more at Wholel

Preparation

1. In a Dutch oven or 5-quart saucepan, heat oil over medium. Add ginger and garlic; cook 1 minute until fragrant. Add bok choy stalks and celery; season with salt and pepper and cook, stirring frequently, until crisp-tender, 5 to 7 minutes. Add scallions and bok choy greens and cook until wilted, about 3 minutes more.
2. Heat broiler with rack 4 inches from heat. In a small bowl stir together hoisin, ketchup, mustard, and 1/2 teaspoon lemon juice. Place fish on a broiler pan or broiler-proof rimmed baking sheet. Season with salt and pepper. Brush tops with hoisin mixture. Broil until fish is glazed and opaque throughout, 5 to 7 minutes.
3. Add remaining lemon juice to greens. Spoon vegetables on four plates and top with fish fillets. Serve immediately.