Oven Roasted Flounder with Bok Choy, Cilantro and Lime

Another QUICK Weeknight Meal


  1. 1/4 cup coarsely chopped cilantro
  2. 1/4 cup fresh lime juice
  3. 2 TBL rice vinegar
  4. 3 TBL reduced sodium vinegar
  5. 2 tsp freshly minced peeled ginger
  6. 3 1/2 TBL vegetable oil
  7. kosher salt & freshly ground black pepper
  8. 1/2 cup sake or dry white wine
  9. 4 4 oz fillets of flounder or other delicate white fish
  10. 1 scallion thinly sliced

Arrange a rack in upper third of oven; preheat to 400.  Combine scallion,1/4 cup cilantro and next 4 ingredients in a small bowl.  Whisk in 1 1/2 TBL oil. Season cilantro-lime sauce with salt & pepper; set aside.
Heat remaining 2 TBL oil in a large skillet over high heat until shimmering.  Working in batches if needed ,a dd 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 fish with salt & pepper & arrange in a single layer over bok choy.  Roast in oven until fish is just cooked through, 8-10 minutes.

Put a small amount of sake sauce from pan on a plate and arrange bok choy & fish on top . Drizzle with cilantro-lime sauce & garnish with cilantro sprig, if desired.


Baked Healthy Eggplant Parmesan

eggplant.jpg

* 2 eggplant, peeled and thinly sliced

    * 4 egg whites, beaten

    * 4 cups Italian seasoned bread crumbs (homemade fresh is better!)

    * 6 cups marinara sauce, divided (I make my own from fresh or can tomatoes, onion, garlic and herbs...Mark Bittman is a great source for fresh sauce)

    * 1 (16 ounce) package mozzarella cheese, sliced (better quality cheese, better tasting dish)

    * 3 TBL grated Parmesan cheese, divided

    * 1/2 teaspoon dried basil

    * 3 cups fresh spinach leaves

DIRECTIONS

   1. Preheat oven to 400 degrees F

   2. Dip both sides of eggplant slices in egg, and let egg drip off. Then press each side in  bread crumbs. Place in a single layer on a foil lined baking sheet, sprayed with PAM. Bake in preheated oven for 10 minutes on each side.

   3. In a 9x13 inch baking dish spread marinara sauce thinly to cover the bottom. Place a layer of eggplant slices in the sauce, layer first with fresh spinach leaves and then mozzarella cheese. Repeat with remaining ingredients, ending with a sprinkle of Parmesan cheese. Sprinkle basil on top.

   4. Bake in preheated oven for 35 minutes, or until golden brown.