Bok Choy with Monkfish & Lemon Thyme and Pepper Oil
Bok Choy with Monkfish & Lemon Thyme and Pepper Oil
Browned small potatoes, bok choy and monkfish are steamed together for a flavourful one-pot dinner.
Ready in: 30 minutes
Serves: 4
Complexity: very-easy
kcal: 465
Share
Ingredients
¼ cup rice bran oil
350 g baby fingerling potatoes, halved
4 cloves garlic, smashed
1 head bok choy, (about 500 g) torn into pieces
SIDS SALT & PEPPER, to taste
550 g monkfish fillets, patted dry
2 sprigs fresh oregano, leaves torn
Juice of 1 lemon
¼ tsp SIDS CRAZY LEMON
¼ cup EV olive oil
SIDS LEMON THYME & MUSTARD OIL
Directions
Heat rice bran oil in a large deep frypan with a lid over medium heat. Place the potatoes in the pan cut-side down. Add the garlic and cook until the potatoes are slightly golden and crisp, 4-5 minutes. Add the bok choy, season with SIDS SALT & PEPPER, then add about ⅓ cup water. Cover and steam until the bok choy wilts, about 5 minutes.
Season the fish with SIDS SALT & PEPPER then place on top of the greens in the pan and sprinkle with the oregano leaves. Cover and steam until the fish is just cooked through, about 5 more minutes.
Meanwhile, whisk the lemon juice in a bowl with olive oil then season with SIDS CRAZY LEMON.
Carefully lift the fish off the greens and transfer to rimmed plates or bowls. Distribute the greens, potatoes and pan juices around the fish. Drizzle with the lemon-pepper oil.