Baked Catfish with Bok Choy, Cilantro and Lime
Catfish with Bok Choy, Cilantro and Lime - oven baked catfish served over bok choy and topped with a flavorful ginger and cilantro sauce.
Servings: 4 servings
Ingredients
- 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
Instructions
- 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.