Victor Protasio
Active Time
15 Mins
Total Time
20 Mins
Serves 4 (serving size: 4 1/2 oz. fish and 1 cup bok choy)

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.

How to Make It

Step 1

Preheat oven to 275°F. Whisk together first 6 ingredients (through salt) in a small bowl.

Step 2

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.

Step 3

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.

You May Like