Roasted Tilapia with Pak Choi

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

   Tip: Parchment paper prevents sticking and makes cleanup easier.

2. 2

   In a small bowl, whisk together soy sauce, minced ginger, sesame oil, rice vinegar, and minced garlic until well combined.

   Tip: This glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Arrange the pak choi halves cut-side up on the prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and place in the oven for 8 minutes to begin softening.

   Tip: Starting the pak choi early ensures it cooks evenly with the fish.

4. 4

   Remove the baking sheet from the oven and push the pak choi to the sides. Place the tilapia fillets in the center and season with salt and pepper on both sides.

   Tip: Pat the fish dry with paper towels before seasoning for better browning.

5. 5

   Brush the prepared glaze evenly over the tilapia fillets and drizzle any remaining sauce around the pan.

   Tip: Reserve a small amount of glaze to drizzle over the finished dish for extra flavor.

6. 6

   Return the baking sheet to the oven and roast for 10-12 minutes until the tilapia is opaque and flakes easily with a fork, and the pak choi is tender with slightly caramelized edges.

   Tip: Fish cooks quickly, so watch carefully to avoid overcooking and drying it out.

7. 7

   Remove from the oven and scatter the sliced scallions and sesame seeds over the top of the fish and vegetables.

   Tip: The residual heat will gently warm the scallions while keeping them fresh and vibrant.

8. 8

   Divide the roasted fish and pak choi among four plates and serve immediately with lemon wedges on the side for brightness and acidity.

   Tip: A squeeze of fresh lemon juice elevates the delicate flavors of the fish.