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.