3 tablespoons oyster sauce
1 tablespoons soy sauce
1 ½ teaspoons sesame oil
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh ginger
2 tablespoons chopped scallions
2 tablespoons chopped cilantro
1 pound scrod filet-I prefer the thick end of the fillet (see alternatives below)
½ pound asparagus
4 baby bok choy
1 tablespoon neutral oil, like avocado oil
½ teaspoon salt or a few generous pinches
¼ teaspoon freshly ground pepper or 3 good grindings.
White rice, for serving
- Heat oven to 425 degrees. In a baking dish, whisk together the oyster sauce, soy sauce, sesame oil, garlic, ginger, scallions and cilantro.
- Add the scrod filet to the dish, and coat with the sauce. Marinate while the oven heats.
- Cut the bok choy in half from top to bottom. Snap or cut the tough ends from the asparagus (about 3 inches) and discard. Leave the tender part of the asparagus whole or cut in half. Place the bok choy and asparagus onto your sheet pan. Drizzle the oil over the vegetables and sprinkle with salt and pepper. Toss to coat evenly.
- Move the vegetables to the sides of the pan and place the marinated scrod into the center of the pan. Spread the remaining marinade over the fish and place the pan into oven.
- Roast for 15-20 minutes or until the fish is firm with a little “give” when pressed with your finger. Serve hot with rice.
- 1 (14-ounce) package extra-firm tofu, drained and sliced crosswise into 8 (1/2-inch-thick) slabs
- Swordfish or salmon
- Chicken breast, thighs, or pork chops-increase the cooking time to 25-30 minutes depending on the thickness of the meat. Add vegetables to the pan 10 minutes into the cooking time.
- Add 1 large sliced red pepper
- Add 1/2 of a red onion, sliced
- Substitute green beans for the asparagus