Easy Cod with Asian Flair

Directions

1. Season the cod: mix 1 tablespoon oil + 1 teaspoon of tamari sauce in a small bowl, then brush the cod with the mixture. Sprinkle with some salt and pepper to taste and let it rest while you prepare the bok choy
2. Cut the baby bok choy in 2 or in 4, depending on size and you preference. Slice the onion (slices should not be too thin). Heat 1 tablespoon olive oil in a saucepan with a lid over medium heat, then add the sesame, the red pepper flakes, onions and the baby bok choy.
3. Mix 2 tablespoons water with 2 teaspoons of tamari sauce and 1 teaspoon of rice vinegar. Let the onion sweat for a couple of minutes, then add the mixed sauces to the pan. Place the lid and let the vegetable cook over medium-low heat until tender (a couple more minutes, the vegetables should stil have a bite). If some sauce remain after this time, take the lid off and let it evaporate.
4. Meanwhile, heat a skillet or pan over high heat. Add a thin layer of oil (1 or 2 teaspoons). When it is hot, reduce the heat to medium and lower in the fish fillets. Cook for three minutes without moving, then flip the fillets and cook for another 2 to 3 minutes, until the fish appears to be opaque and flaky. Serve accompanied by the baby bok choy, sprinkling with some more black pepper and sesame.