Orange Roughy with Bok Choy and Cherry Tomatoes

Name: Orange Roughy with Bok Choy and Cherry Tomatoes
Yield: serves 4, 3 ounces fish and 3/4 cup sauce per serving
Ingredients: 1 teaspoon canola or corn oil; 1/2 medium onion, thinly sliced; 4 mild fish fillets, such as orange roughy (about 4 ounces each), rinsed and patted dry; 1/2 cup fat-free, low-sodium chicken broth; 1/2 cup dry white wine (regular or nonalcoholic); 1/8 teaspoon pepper; 1 small bunch bok choy (12 to 16 ounces); 1 cup cherry tomatoes; 1 1/2 tablespoons all-purpose flour; 3 tablespoons water; 1/4 cup fat-free sour cream, at room temperature

December 9, 2011

Bok choy is traditionally used in stir-fry dishes, but rules can be broken! This recipe incorporates the crispy white stalks and spinachlike leaves into a creamy sauce that’s accented with cherry tomatoes and served over poached fish. Elegant enough for company and easy enough to enjoy once a week.

Recipe notes

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