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

Recipe by The Bon Appétit Test Kitchen Make sure the flounder fillets are no thicker than 1/2"; otherwise the bok choy will overcook while the fish finishes. Serve with steamed brown or white rice.

Ingredients

1 scallion, thinly sliced
1/4 cup coarsely chopped cilantro, plus small sprigs for garnish
1/4 cup fresh lime juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons finely minced peeled ginger
3 1/2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
1 pound baby bok choy (2-3 bunches), cut in half lengthwise
1/2 cup sake or dry white wine
4 4-ounce fillets flounder or other delicate white fish (up to 1/2" thick)

Instructions

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.
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.
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.

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