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id 836
Name Oven Roasted Flounder with Bok Choy, Cilantro and Lime
Main Dish Category Main Dish
Secondary Dish Category Fish and Seafood,
Main Ingredient Flounder
Other Ingredient Bok Choy
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
Cooking Type Bake
Difficulty (1-5) 1
Notes Calories 260, fat 14 g, fiber 1g
Origin Bonappetit December 2012
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