2 4-6 oz. black cod filets

½ C brown rice

½ C cauliflower rice

2 tbsp. coconut aminos

2 tbsp. white miso paste

1 tsp. sesame oil

1 tsp. honey

2 tsp. ginger, minced

1 tsp. garlic, minced

2 tbsp. avocado oil, divided

2 baby bok choy, chopped

1 small zucchini, sliced

1 C mixed wild mushrooms

½ C shredded carrots

¼ tsp. furikake

2 tbsp. fresh cilantro, chopped

Salt and pepper to taste

In a small bowl, combine the coconut aminos, miso paste, sesame oil, ginger, and garlic and whisk together. Pour ¾ of the mixture on top of the fish and marinade in the refrigerator for 20 minutes.

In a pan, add half the avocado oil on medium heat and add the zucchini. Cook for a few minutes, then add the bok choy and mushrooms and cook for a few minutes. Season with salt and pepper and stir to combine. Remove from the heat and set aside.

Mix together cooked brown rice and cooked cauliflower rice and set aside.

Wipe out the pan and add the rest of the avocado oil on medium heat. Add the cod filets and cook on each side for 3 minutes or until cooked through. Add the rest of the marinade and let simmer for 30 seconds.

Assemble bowls with rice mixture, vegetables, and add the cod filet on top. Add some shredded carrots, furikake, and fresh cilantro on top and enjoy!