Fillet of Sole with Crispy Ginger and Baby Bok Choy

POINTS value | 4
Servings | 4
Preparation Time | 15 min
Cooking Time | 15 min
Level of Difficulty | Moderate

main meals | Sole, a quick-cooking, mild fish, is topped with slightly
spicy, pan-fried ginger for a perfect flavor combo. Bright green bok choy
adds a wonderful color contrast.

2 Tbsp canola oil, divided
1 pound sole, four 4 oz fillets
2 pieces ginger root, fresh, about 2-inches each, peeled and cut into thin
matchsticks
2 Tbsp low-sodium soy sauce, divided
1 sprays cooking spray
2 medium garlic clove(s), thinly sliced
1 tsp ginger root, fresh, minced
8 oz bok choy, baby-variety, cut in half lengthwise and washed in cold
water

Place a large nonstick skillet over medium-high heat; add 1 tablespoon of
oil. Place fillets in skillet and cook, flipping gently so they do not
break apart, about 2 to 3 minutes per side; remove fish to a plate and
cover to keep warm. Add remaining tablespoon of oil to same skillet. When
hot, add ginger matchsticks; cook for 3 minutes, turning once. Add 1
tablespoon of soy sauce and cook until all liquid is absorbed; remove
ginger from skillet. Off heat, coat skillet with cooking spray; add
garlic and minced ginger and cook for 30 seconds. Add bok choy and cook
until wilted, about 3 minutes; stir in remaining tablespoon of soy sauce.
To serve, place 1/2 cup of bok choy in the center of 4 plates. Top each
with 1 piece of fish and 2 tablespoons of crispy ginger.


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