Wednesday, February 6, 2013
Oven-Roasted Lemon Tilapia over Bok Choy
I have been really enjoying the wonderful produce I received from Naturally to your door. We have been eating only organic and made from scratch foods in an effort to trim those holiday pounds. So it was time for a great light recipe that is full of flavor. This recipe is quick and easy to throw together, but tastes like you have been slaving away in the kitchen for hours. So light and healthy you can have seconds without the guilt.
Gluten-Free, Oven-Roasted Lemon Tilapia over Bok Choy
adapted from Bon Appétit | December 2012
1/2 cup chopped sweet onion
1/4 cup coarsely chopped cilantro, plus small sprigs for garnish
1/3 cup fresh lemon juice
3 tablespoons gluten-free soy sauce -or- braggs amino acids
2 tablespoons rice vinegar
2 teaspoons finely minced peeled ginger
2 tablespoons canola oil
Sea salt and freshly ground black pepper
1 pound bok choy, cut in half lengthwise
1/2 cup sake or dry white wine
4 4-ounce fillets tilapia or other delicate white fish.
Preheat to 400°F.
Combine sweet onion, Cilantro, Lemon Juice, soy sauce or braggs, rice vinegar, ginger, canola oil, salt, pepper, and sake in a medium bowl. Mix well
In a large baking dish lay out your bok choy in the bottom of the pan.
Season Tilapia fillets with salt and pepper and arrange in a single layer over bok choy.
Pour your seasoned mix over the fish and bok choy.
Roast in oven until fish is just cooked through, 10 minutes.
Serve garnished with lemon slices.
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