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Black Cod with Bok Choy and Curry Butter in Parchment
Ingredients
  • 3 tablespoons (43g) unsalted butter, at room temperature
  • 1 teaspoon curry powder
  • 1 medium clove garlic, minced
  • 1 teaspoon fresh ginger, finely chopped or grated
  • ½ teaspoon turmeric
  • ¾ teaspoon salt
  • 1 ⅓ cups (277g) cooked quinoa or brown rice
  • 4 (5-ounce/141g) Pacific black cod fillets, with skin
  • 2 small baby bok choy, base trimmed, quartered lengthwise
  • 1 lime, quartered
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