Oven RoastedWhite Fish with Bok Choy, Cilantro and LimeCourse: DinnerCuisine: AmericanDifficulty: Easy
I have made this recipe for years. It is easy, light and flavorful. It is one we all enjoy. I usually make it in the winter and when I do I always serve a salad that has “crunchy leaves”, as my daughter calls it with pomegranate seeds to add some color. I love this dish and buy whatever white fish fillet is fresh and available. I would stick to halibut, sea bass, or cod. Sole is to thin and delicate and swordfish is to heavy and thick. This is a favorite of the fish dishes I make.
3 green onions, thinly sliced
1/4 cup fresh cilantro
1/4 cup fresh lime juice
3 Tablespoons soy sauce
2 Tablespoons unseasoned rice vinegar
2 teaspoons minced fresh peeled ginger
3 1/2 Tablespoons avocado oil, divided
Kosher salt and freshly ground pepper
1 pound baby bok choy, cleaned and cut in half lengthwise, about 3 bunches
1/2 cup Sake or dry white white
4 4-6 oz fillets of white fish, no more than 1/2 inch thick
Jasmine Rice, optional
- Preheat oven to 400. Combine green onions, 1/4 cup cilantro and next 4 ingredients in a small bowl, whisk in 1 1/2 Tablespoons oil. Season with salt and pepper. Set aside.
- Heat remaining 2 Tablespoons in a large pan over high heat until shimmering. Working in batches, add the bok choy and sear until golden about 2-4 minutes per batch. Turn bok choy cut side up and remove from heat. Add the Sake. Season the fish with salt and fresh ground pepper and arrange in the pan in a single layer over the bok choy. Roast in oven until fish is just cooked through, about 8-10 minutes.
- Warm some shallow bowls and spoon the Sake into the bottom of 4 bowls. Add the bok choy, dividing evenly, top each with a fillet of fish and Spoon the cilantro lime sauce over each fish. Garnish with more cilantro. Serve with more of the cilantro sauce on the table. Serve right away.