Crusted Cod with Roasted Baby Bok Choy | CookOS

Crusted Cod with Roasted Baby Bok Choy

Name: Crusted Cod with Roasted Baby Bok Choy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup brown rice; ⅔ cup plain unsweetened yogurt; 2 tbsp mayonnaise; 2 cloves garlic, grated; ⅓ cup shredded cheddar cheese; ⅓ cup shredded Parmesan cheese; ⅔ cup panko bread crumbs; ⅔ cup chopped scallions, divided; 1 ¼ lb cod, cut into 4 filets and patted dry; 2 heads baby bok choy, quartered; 4 tbsp chili crunch oil

This crusted cod combines a crispy, cheesy panko coating with tender flaked fish, served alongside roasted baby bok choy and nutty brown rice for a complete, restaurant-quality weeknight meal.

🥗Pescatarian 🏷️Cod 🏷️Fish 🏷️Baby bok choy 🏷️Brown rice 🏷️Roasted Crusted

About·Privacy·Terms

🏷️

Total

40 min

Servings

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 cup brown rice
⅔ cup plain unsweetened yogurt
2 tbsp mayonnaise
2 cloves garlic, grated
⅓ cup shredded cheddar cheese
⅓ cup shredded Parmesan cheese
⅔ cup panko bread crumbs
⅔ cup chopped scallions, divided
1 ¼ lb cod, cut into 4 filets and patted dry
2 heads baby bok choy, quartered
4 tbsp chili crunch oil

11 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Place 1 cup brown rice in the Suvie rice pot (black handles), and place the pot lid on top. Place pot inside the Suvie Starch Cooker on the hot plate, close the door, ensure drain tray is in place, and hit "Cook". Suvie Starch Cooker Settings: Rice, Brown rice, 1 Cup
2
In a medium bowl, mix together ⅔ cup yogurt, 2 tbsp mayonnaise, 2 cloves garlic, ⅓ cup cheddar cheese, ⅓ cup Parmesan cheese, ⅔ cup panko bread crumbs, and ⅓ cup scallions.
3
Add 1 ¼ lb cod filets to a Suvie pan and season with salt and pepper. Cover filets with cheese coating and load pan into the top zone of your Suvie.
4
Add 2 heads baby bok choy to another Suvie pan, drizzle with oil, and season. Load pan into bottom zone of your Suvie, input settings, and cook now. Suvie Cook Settings - Bottom Zone: Roast at 400°F for 15 minutes, Top Zone: Roast at 400°F for 25 minutes
5
After cooking, broil fish and baby bok choy 5-7 minutes, until browned. Fluff rice with a fork. To serve, divide rice between plates and top with fish and baby bok choy. Garnish with chili crunch oil and extra scallions.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat cod filets completely dry and let them come to room temperature for 10 minutes before coating—this promotes a crispier crust and more even cooking.
Don't skip the mayo in the yogurt mixture; it acts as an emulsifier and helps the cheesy coating bind and brown evenly on the fish.
Use medium to medium-high heat and cook skin-side up if the skin is on, or presentation-side down first without moving it until golden—this prevents sticking and ensures a crispy bottom.
Reserve half the scallions uncooked as garnish; the fresh bite contrasts beautifully with the warm, cheesy crust.

Substitutions

Plain unsweetened yogurt → sour cream (same ratio, tangier result)
Cheddar + Parmesan → Gruyère or Swiss cheese (12–15 min per side, richer flavor)
Panko bread crumbs → crushed saltine crackers or almond flour (same ratio, different texture)
Baby bok choy → broccoli florets or asparagus (roast at 425°F for 18–22 minutes)

Storage & make-ahead

Store leftover cooked cod and bok choy in separate airtight containers in the refrigerator for up to 2 days; reheat gently at 325°F for 8–10 minutes to avoid drying out the fish.

Common Questions

How do you keep cod from falling apart when cooking?

Pat the filets completely dry before coating—moisture prevents the crust from adhering. Cook on medium to medium-high heat and resist moving the fish until the bottom is golden and crispy, which helps it release naturally.

Can you use frozen cod for this recipe?

Yes, but thaw it completely and pat it very dry. Frozen cod releases more water when cooked, so extra drying is essential for a crispy crust.

What's the best way to tell when cod is done?

The fish should flake easily with a fork and be opaque throughout with no translucent center. Internal temperature should reach 145°F (63°C).

Can this be made ahead?

Coat the cod up to 4 hours ahead and refrigerate. Cook fresh to order for the crispest crust. Brown rice can be cooked 1 day ahead and reheated gently with a splash of water.