Roasting fish at just 275°F preserves its delicate texture. With pink fish that can be served medium-rare or medium, such as Arctic char, steelhead trout, or salmon, that means a delectably silky interior. Still, it’s a smart method for most any fillets because you’re much less likely to dry them out or overcook them.
2 1/2 tablespoons oyster or hoisin sauce
1 tablespoon lower-sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons light brown sugar
1/2 teaspoon crushed red pepper
1/8 teaspoon kosher salt
2 (12-oz.) skin-on Arctic char or salmon fillets
1 tablespoon toasted sesame oil
12 ounces baby bok choy (about 2 inches each), halved lengthwise
2 garlic cloves, smashed
2 tablespoons water
2 tablespoons thinly sliced scallions
Added sugars 3g
Calcium 11% DV
Potassium 13% DV
How to Make It
Preheat oven to 275°F. Whisk together first 6 ingredients (through salt) in a small bowl.
Place fish, skin side down, on a foil-lined baking sheet. Brush fish with 3 tablespoons oyster sauce mixture; bake at 275°F until a thermometer inserted in thickest portion reaches 120°F, about 12 minutes. Transfer to a serving plate.
Heat oil in a large skillet over medium-high. Add bok choy and garlic; cook, stirring often, until slightly softened, about 2 minutes. Add 2 tablespoons water; cover and steam until tender, about 3 minutes. Remove from heat. Add remaining 2 tablespoons oyster sauce mixture; toss to coat. Serve with fish; garnish with scallions.
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