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Catfish with Bok Choy, Cilantro and Lime – oven baked catfish served over bok choy and topped with a flavorful ginger and cilantro sauce.
This flavorful catfish recipe is a simple one and doesn’t take long to prepare.
I make up a delicious sauce to pour over the fish and it’s so tasty, I could eat it straight from the bowl with a spoon. It’s a combination of thinly sliced scallions, cilantro, lime juice, soy sauce, rice vinegar and fresh ginger. You might want to double this part of the recipe because the sauce is so good.
I used baby bok choy that I cut lengthwise and sautéed gently in a pan with garlic and white wine. Then, I placed the bok choy on the bottom of a baking dish and topped it with the fish that I seasoned simply with salt and pepper. I spooned some of the sauce over the fish before baking it in the oven.
The fish cooked in about 20 minutes and I served it over brown rice pasta. Regular pasta, rice or quinoa would also be great to serve the fish over.
If you’re looking for seafood recipes to use during Lent or any other time of the year, be sure sure to save this one. The flavors are amazing together and I’m convinced you’ll love it too.
Baked Catfish with Bok Choy, Cilantro and Lime
- 1 scallion , thinly sliced
- 1/4 cup cilantro , coarsely chopped
- 1/4 cup lime juice
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons ginger , finely minced, peeled
- 3 1/2 tablespoons olive oil , divided
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 2 cloves garlic , minced
- 1 pound baby bok choy , cut in half lengthwise and rough chopped, (2-3 bunches)
- 1/2 cup dry white wine
- 4 catfish fillets
- Preheat oven to 400 degrees F.
- Combine scallion, cilantro, lime juice, soy sauce, rice vinegar and ginger in a small bowl. Whisk in 1 1/2 tablespoons olive oil. Season with salt and pepper; set aside.
- Heat remaining oil in a large skillet over medium-high heat. Add the garlic to the pan and cook for a minute. Working in batches if needed, add bok choy and and cook for 5 minutes, stirring occasionally.
- Pour in the wine, stir and cook for 2 minutes more.
- Transfer the bok choy and all the juices from the pan into a 9 x 13-inch baking dish.
- Season each of the catfish pieces with a pinch of salt and black pepper. Arrange in a single layer over bok choy. Spoon a little of the scallion/soy sauce mixture over each of the pieces of fish.
- Bake in oven until fish is cooked through, about 20 minutes. Remove from oven and top with the remainder of the scallion/soy sauce mixture.
- Serve with rice or pasta.