Fish is an extremely underused element in many people’s diet, despite its ample benefits. For this recipe specifically, it’s also topped with bok choy. Also known as Chinese cabbage, bok choy offers low-calories roughage (12 calories per 100g), and it’s high in vitamins A, B6, C, and K. 

Nutritional facts are for one serving. 

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    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>1/2  cup honey</li>
                                            <li>1/4 cup  apple-cider vinegar</li>
                                            <li>1/4 cup  light soy sauce</li>
                                            <li>1/4 cup  sesame oil</li>
                                            <li>1 tsp  chpped fresh ginger, peeled</li>
                                            <li>1/8 tsp  freshly ground black pepper</li>
                                            <li>2 pinches  sea salt</li>
                                            <li>2  (6 oz) cold fillets</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Mix all the ingredients, except the cod fillets, in a large bowl. Add the cod to the bowl. Submerge the cod, and allow to marinate. Overnight is best, but an hour or so will suffice.</li>
                                    <li>Preheat oven to 425°. Remove cod from the bowl, and place on a cookie sheet coated with nonstick cooking spray. You may pour any leftover mixture over the cod for extra flavor.</li>
                                    <li>Cook fillets for 8-10 minutes or until their internal temperature reaches 145°. Serve with vegetables (such as bok choy) and/or carb of your choice.</li>

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