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Oven-Roasted Flounder with Bok Choy, Cilantro, and Lime
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Brief Description
Make sure the flounder fillets are no thicker than 1/2 inch; otherwise the bok choy will overcook while the fish finishes. Serve with steamed brown or white rice.
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Main Ingredient
flounder
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Category: Fish or seafood
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Nutritional information 4 servings, 1 serving contains: Calories (kcal) 260 Fat (g) 14 Saturated Fat (g) 1.5 Cholesterol (mg) 55 Carbohydrates (g) 6 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 24 Sodium (mg) 580
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Posted By: ecarr
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Posted On: Jan 01, 2013
Number of Servings:
Ingredients:
- 1 - scallion thinly sliced
- 1/4 cups - coarsely chopped cilantro, plus small sprigs for garnish
- 1/4 cups - fresh lime juice
- 3 tablespoons - reduced-sodium soy sauce
- 2 tablespoons - unseasoned rice vinegar
- 2 teaspoons - finely minced peeled giner
- 3 1/2 tablespoons - vegetable oil, divided
- - kosher salt
- - freshly group black pepper
- 1 pounds - baby bok choy (2-3 bunches) cut in half lengthwise
- 1/2 cups - sake or dry white wine
- 4 - 4-oz filets flounder or other delicate white fish (up to 1/2" thick)
Directions:
Arrange a rack in upper third of oven; preheat to 400°. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoon oil. Season cilantro-lime sauce with salt and pepper; set aside.
Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.
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