Roasted Black Cod in Ginger Cilantro Broth

This recipe utilizes two of my all-time favorite ingredients: black cod and cilantro stems. Black cod is supple, fatty, and utterly delicious. It is commonly eaten broiled with miso, but this recipe takes a more subtle approach by marinating the fish in a simple mixture of lime, soy, and olive oil. The cilantro stems, a notoriously under appreciated ingredient, are sliced thinly and used to flavor the broth. Although the sliced stems are cooked in this recipe, they are equally tasty when used raw as a garnish. Please note that this dish can also make an excellent hors d'oeuvre. Serve single bites of roasted black cod in porcelain soup spoons, with a little broth. Do not include the baby bok choy if serving as an hors d'oeuvre.

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