We still have way too many Bacon Chocolate Chip Cookies lying around. So for dinner on a Wednesday night, we decided to keep it simple and light.
The cod was seasoned lightly, dressed with a thin coat of Dijon mustard, and dipped in a pile of Panko breadcrumbs, prior to baking (for the fish) and broiling (for the breadcrumbs). The bok choy was quickly pan-fried in a sesame-canola oil mixture, along with garlic, ginger, sesame seeds, and red pepper flakes. Delicious and nutritious.