Roasted Snapper with Pak Choi

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   In a small bowl, whisk together soy sauce, rice vinegar, 2 tablespoons sesame oil, honey, ginger, and minced garlic to create the glaze.

   Tip: Taste the glaze and adjust soy sauce or vinegar to your preference.

3. 3

   Pat snapper fillets dry with paper towels and arrange skin-side up on the prepared baking sheet. Brush with olive oil and season with salt and pepper.

   Tip: Drying the fish ensures the skin gets crispy when roasted.

4. 4

   Arrange pak choi cut-side down around the snapper. Drizzle pak choi with remaining 1 tablespoon sesame oil and season lightly with salt.

   Tip: The cut side of pak choi will caramelize beautifully in the oven.

5. 5

   Roast for 15-18 minutes until snapper is opaque and flakes easily with a fork, and pak choi is tender with browned edges.

   Tip: Don't overcook the fish; it should still be moist inside.

6. 6

   Remove from oven and carefully pour the ginger-soy glaze over the snapper and pak choi. Drizzle any pan juices over the vegetables.

   Tip: The residual heat will warm the glaze perfectly.

7. 7

   Finish with a squeeze of fresh lemon juice and sprinkle with red chilli flakes if desired. Serve immediately while hot.

   Tip: Serve with steamed jasmine rice to soak up the delicious sauce.