Roasted Black Cod with Bok Choy and Soy Caramel Sauce

Fish always seem to be my go-to dish when I'm time constrained. In this case, we needed a quick meal before heading to the airport. This one creates a complete meal with minimal effort and dirty dishes. You can make the soy caramel sauce while the vegetables are roasting (and use the extra time to pack your bags). The book recommends serving with rice which I omitted but would be a good addition.

One year ago: Fennel and Feta with Pomegranate Seeds and Sumac
Two years ago: Pot Roast Studded with Almonds and Bacon
Three years ago: Chocolate Pumpkin Cake
Four years ago: Blue Cheese and Red Potato Tart
Five years ago: Asparagus, Oka, Pine Nuts, and Lemon Pasta

Roasted Black Cod with Bok Choy and Soy Caramel Sauce (from Good Fish)

Ingredients
5 ounces red cabbage, thinly sliced (2 cups)
2 large bulbs boy choy, halved
2 small tomatoes, halved
4 green onions, white and green parts cut into 3" lengths
4 tsp toasted sesame oil
4 tsp rice wine vinegar
4 slices lime
1 serrano chile, sliced
1 lb black cod fillet, cut into 4 equal portions
Soy Caramel Sauce
2 tbsp soy sauce
1/4 cup sake
3 tbsp mirin
1 tsp sugar
1 tbsp lemon juice
1/4 cup butter, cut into tablespoons

1. Preheat oven to 400F. Line a pan with aluminum foil.
2. Make 4 piles on the foil with each pile having 1/2 cup cabbage, a bok choy half, a tomato half sprinkled with a little salt, and a quarter of the green onions.
3. Drizzle each pile with 1 tsp sesame oil and 1 tsp rice wine vinegar.
4. Top each pile with a lime slice and sprinkle with chile slices.
5. Roast vegetables in the oven for 20 minutes.
6. Meanwhile, make soy caramel sauce. In a small saucepan add everything but butter and bring to a boil over high heat. Reduce to a simmer and cook until reduced by half, 5 - 7 minutes. Turn heat to lowest setting and whisk in butter 1 tbsp at a time.
7. Place one piece of black cod skin side down on each pile and drizzle with 1 tbsp soy caramel sauce. Roast for 8 - 10 more minutes or until fish is cooked.
8. Serve with rice and remaining caramel sauce.