Labadie Recipe Database

Name Oven Roasted Flounder with Bok Choy, Cilantro and Lime Number of People 4 List of Ingredients 1 scallion, thinly sliced 1/4 cup coarsely chopped cilantro plus small springs for garnish 1/4 cup fresh lime juice 3 T reduced-sodium soy sauce 2 T unseasoned rice vinegar 2 tsp. finely minced peeled ginger 3 1/2 T vegetable oil, divided kosher salt and freshly groun black pepper 1 lb. baby bok choy (2 to 3 bunches), cut in half lengthwise 1/2 cup sake or dry white wine 4 4-oz. filets flounder or other delicate white fish (up to 1/2-inch thick) Description Arrange a rack in upper third of oven; preheat oven to 400 degrees.  Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl.  Whisk in 1 1/2 T oil.  Season cilantro-lime sauce with salt and pepper; set aside. Heat remaining 2 T 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 to 4 minutes per batch.  Turn bok choy cut side up and remove pan from heat.  Add sake.  Season flounder filets with salt and pepper and arrange in a single layer over bok choy.  Roast in oven until fish is just cooked through, 8 to 10 minutes. Spoon sake sauve from skillet into the bottom of 4 shallow bowls, dividing evenly.  Add bok choy to each bowl with 1 fish filet.  Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs.  Serve remaining cilantro-lime sauce alongside for drizzling. Time 25 minutes Difficulty (1-5) 1 Notes Calories 260, fat 14 g, fiber 1g Image