Oven Baked Snapper with Bok Choy and Veggie Broth

Oven Baked Snapper with Bok Choy and Veggie Broth
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  1. 2 scallions, thinly sliced
  2. 1/4 cup cilantro, coarsely chopped
  3. 1/4 cup fresh lime juice
  4. 3 tablespoons reduced-sodium soy sauce
  5. 2 tablespoons rice vinegar
  6. 2 teaspoons fresh ginger, peeled and minced
  7. 4 fillets of white fish (I used yellowtail)
  8. 1 teaspoon olive oil
  9. 1/2 cup dry white wine
  10. 1 tablespoon grapeseed or vegetable oil
  11. 1/2 cup veggie broth
  12. 2 teaspoons cornstarch
  13. 1 tablespoon vegetable oil
  14. 2 garlic cloves, minced
  15. 2 pounds baby bok choy, cut in half lengthwise
  16. salt and pepper
  1. Cilantro Lime Sauce-
  2. Combine scallions, cilantro, lime juice, soy sauce, vinegar and ginger. Whisk in grapeseed oil. Season with salt and pepper.
  3. Fish-
  4. Preheat oven to 425 degrees.
  5. Rinse and dry fish well. Line a broiler rack with foil paper.
  6. Rub fish with 1 teaspoon olive oil and season with salt and pepper. Place on rack and pour wine over fish. Cook 12-13 minutes until internal temperature of fish reaches145 degrees and fish flakes easily.
  7. Bok Choy-
  8. While fish is in the oven, trim ends of bok choy, wash and dry well.
  9. In a bowl whisk the veggie broth with cornstarch.
  10. In a large skillet, heat grapeseed oil. Add the garlic and cook over high heat, about 20 seconds. Add the bok choy and stir-fry until leaves start to wilt, about 1-2 minutes. Add the broth and stir until slightly thickened, about 2-3 minutes.
  11. Remove from pan, season with salt and pepper.
  12. To assemble, Pour broth in shallow bowl, place fish and bok choy in bowl and top with cilantro sauce. Enjoy!
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