Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil (Emeril Lagasse) |
|
 |
Prep Time: 13 Minutes Cook Time: 13 Minutes |
Ready In: 26 Minutes Servings: 4 |
|
Ingredients:
4 teaspoons chopped lemon zest |
4 teaspoons chopped fresh dill |
4 teaspoons chopped fresh parsley leaves |
4 teaspoons chopped fresh chervil leaves |
2 teaspoons cracked black pepper, plus more for seasoning |
4 (6 ounce) drum fillets |
1/4 teaspoon salt, plus more for seasoning |
4 teaspoons dijon mustard |
1 tablespoon vegetable oil |
4 tablespoons olive oil |
4 heads baby bok choy, halved |
fresh lemon juice, for serving |
extra-virgin olive oil, for serving |
Directions:
1. In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, then lightly brush each piece with 1 teaspoon of the Dijon mustard on 1 side. Firmly press the mustard coated side of each of the drum fillets into the lemon-herb mixture. In a skillet, preferably nonstick, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook for 3 to 3 1/2 minutes, or until the crust turns golden brown. Flip and continue to cook for 3 minutes longer or until the fish flakes easily. Meanwhile, in a separate pan, place the bok choy cut side down. Add a little water to the pan to steam the bok choy until just tender, about 7 minutes. Remove the bok choy from the pan into a bowl and toss with the olive oil and season with salt and pepper.
2. When ready to serve, divide the bok choy among 4 dinner plates and place 1 fish fillet over the top of each serving of bok choy. Drizzle with lemon juice and extra-virgin olive oil to taste.
|
|