Baked Whiting with Bok Choy and Vermouth
Elevate your weeknight dinner game with this flavor-packed Baked Whiting with Bok Choy and Vermouth. Delicately seasoned whiting fillets are nestled alongside tender, seared bok choy in a savory sauce of dry vermouth, garlic, and fresh thyme, creating a sophisticated yet approachable one-pan dish. A zesty burst of lemon juice brightens the bold flavors, while a hint of red pepper flakes adds just the right kick. Perfectly baked in under 20 minutes, this light yet satisfying meal pairs beautifully with steamed rice or crusty bread to soak up the fragrant, tangy sauce. Healthy, elegant, and easy to prepare, this recipe is ideal for seafood lovers seeking a quick and wholesome dinner option. Keywords: baked whiting recipe, whiting fillets, bok choy with vermouth, easy seafood dinner, one-pan fish recipe.
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Recipe Information
Ingredients
- 4 pieces whiting fillets
- 4 small heads bok choy
- 0.5 cups dry vermouth
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 whole lemon
- 3 pieces garlic cloves
- 4 sprigs fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 0.25 cups low-sodium chicken or vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
Rinse the bok choy thoroughly under cold water to remove any dirt, then slice each small head in half lengthwise. Pat dry with a kitchen towel.
Season the whiting fillets on both sides with sea salt and black pepper, and set them aside.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the bok choy cut-side down and sear for 2-3 minutes until lightly browned. Remove the bok choy from the skillet and set aside.
Add the remaining olive oil and butter to the skillet. Once the butter has melted, add the minced garlic and cook for about 1 minute, stirring frequently to prevent burning.
Deglaze the skillet by adding the dry vermouth and chicken stock, scraping the bottom of the skillet to release any browned bits. Simmer for 2-3 minutes to slightly reduce the liquid.
Add the sprigs of fresh thyme and the red pepper flakes to the skillet. Arrange the prepared bok choy and whiting fillets in the skillet, ensuring the fish is nestled in the sauce.
Slice the lemon in half. Squeeze the juice of half the lemon over the whiting fillets. Thinly slice the remaining half into rounds and lay the slices over the fish.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the whiting fillets are opaque and flake easily with a fork.
Carefully remove the skillet from the oven and discard the thyme sprigs. Use a large spoon to drizzle the sauce over the fish and bok choy.
Serve the baked whiting and bok choy immediately, along with the pan sauce, over steamed rice or alongside crusty bread for a complete meal.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 7.8 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
