Oven-Roasted Flounder With Bok Choy, Cilantro, and Lime
A light and flavorful Asian-inspired dish featuring delicate flounder fillets served over seared baby bok choy with a bright cilantro-lime sauce. This elegant meal combines fresh herbs, citrus, and aromatics for a healthy and delicious dinner.
Ingredients
- •1 whole scallion
- •¼ cup coarsely chopped cilantro
- •¼ cup fresh lime juice
- •3 tablespoons reduced-sodium soy sauce
- •2 tablespoons unseasoned rice vinegar
- •2 teaspoons ginger
- •3½ tablespoons vegetable oil
- •to taste kosher salt and black pepper
- •1 pound baby bok choy
- •½ cup sake
- •4 fillets flounder
Cooking Instructions
- 1.
Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
10 min
- 2.
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.
15 min
- 3.
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.
5 min
