Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil Recipe

Name: Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a bowl combine the lemon zest, dill, parsley, chervil, and black pepper.
2
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.
3
Firmly press the mustard coated side of each of the drum fillets into the lemon-herb mixture.
4
In a skillet, preferably nonstick, heat the vegetable oil.
5
Place fillets, coated side down, into the hot oil.
6
Cook for 3 to 3 1/2 minutes, or until the crust turns golden brown.
7
Flip and continue to cook for 3 minutes longer or until the fish flakes easily.
8
Meanwhile, in a separate pan, place the bok choy cut side down.
9
Add a little water to the pan to steam the bok choy until just tender, about 7 minutes.
10
Remove the bok choy from the pan into a bowl and toss with the olive oil and season with salt and pepper.
11
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.
12
Drizzle with lemon juice and extra-virgin olive oil to taste.

173

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 teaspoons chopped lemon zest, 4 teaspoons chopped fresh dill, 4 teaspoons chopped fresh parsley leaves, 4 teaspoons chopped fresh chervil leaves, and more.

Yes, Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon and Herb Crusted Drum with Wilted Bok Choy, Lemon, and Extra Virgin Olive Oil

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