Miso-Ginger Baked Cod with Garlic Bok Choy

A thin brushing of miso, grated ginger, and a splash of rice vinegar is all this cod needs before it goes into the oven — the fish stays tender and the glaze caramelizes just slightly at the edges. Miso brings real umami depth without leaning on sugar the way a lot of glazes do.

Bok choy gets a quick sauté with garlic and a splash of low-sodium soy sauce, keeping its crunch while soaking up flavor. Between the lean white fish and the fast-cooked greens, this dinner is naturally low in carbohydrate and high in protein, which is what makes it a genuine fit for blood-sugar-conscious eating — it's also on the table in well under thirty minutes.

Look for a low-sodium soy sauce and miso if you're watching sodium closely, and feel free to swap in any firm white fish you have on hand — haddock and halibut both take the glaze well.