Oven-Roasted Flounder with Bok Choy, Cilantro, and Lime

Ingredients

• Ginger root

  Raw

  8 tbsp or 48g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Cabbage

  Chinese (pak-choi), raw

  3 head or 2.52kg

• Lime juice

  Raw

  ¼ cup or 61g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Rice wine vinegar

  2 tbsp or 30g

• Pepper

  Spices, black

  1 dash or 0.1g

• Flatfish

  Fish, (flounder and sole species), raw

  4 fillet or 652g

• Salt

  Table

  1 dash or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 ½ tbsp or 49g

• White wine

  Alcoholic beverage, table, riesling

  4 fl oz or 118g

Directions

1. Arrange a rack in upper third of oven; preheat to 400F.
2. Peel the ginger and finely mince it. Thinly slice the scallion and chop the cilantro. Cut the bok choy leaves into half lengthwise.
3. Combine scallion, cilantro, lime juice, soy sauce, and rice vinegar in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
4. Heat remaining 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.
5. Add sake or white wine. 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.
6. Spoon 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.
7. Serve remaining cilantro-lime sauce alongside for drizzling.