Maple-Gochujang Roasted Cod with Bok Choy, Carrots & Mushrooms

Recipe by: Roche Bros

Servings

Prep time

15 minutes

Cook time

25 minutes

Calories

332 kcal

Directions

Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray. In large bowl, toss mushrooms, carrots, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper; spread on 1 side of prepared pan. Rub bok choy with 1 tablespoon oil, and sprinkle with remaining ¼ teaspoon each salt and pepper; place on opposite side of pan and roast 10 minutes.
Push bok choy and mushroom mixture to 1 side of pan; place cod on opposite.
In small bowl, whisk syrup, gochujang and remaining 1 tablespoon oil; reserve half. Brush cod with remaining syrup mixture; roast cod and vegetable mixture 10 minutes. Increase oven temperature to 500°; roast 5 minutes or until internal temperature of cod reaches 145° and vegetables are tender. Transfer box choy to cutting board; trim ends and chop. Toss bok choy with mushrooms and carrots. Makes 4 cod fillets and 4 cups vegetable mixture.
Serve cod fillets and vegetable mixture drizzled with reserved syrup mixture sprinkled with onions.