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