20 minute Low-Carb Lunch - Fish with Asian Vegetables

Fish with Asian Vegetables

1 tsp vegetable oil
2 pieces per person of your favorite frozen multi grain breaded fish fillets
                                  OR
Skinny Girls use your favorite frozen skinless white fish fillets (sole, haddock, cod etc.)

5 baby bok choy, per person
1/2 cup water

Slaw:
2 cups shredded cabbage
1 carrot, grated
1 cup bean sprouts
2 green onions, sliced
1 tsp salt
Dressing:
1/4 cup rice or white wine vinegar
1 tbsp sesame oil
1 tsp hot chili sauce
1 tbsp honey
1 clove garlic grated
1/4 cup vegetable oil
1 tsp Asian or Dijon mustard
1 tsp salt
1 tsp pepper

Instructions:

Preheat oven to 400 degrees

Drizzle the oil on a cookie sheet and place fish on top and then put the pan in the oven

Wash bok choy and place in a large pan skillet with water

Cook bok choy on high heat until water evaporates, approximately 5 minutes

In a large bowl combine cabbage, carrot, bean sprouts and green onions, season with salt

Flip the fish over and check the bok choy, if the bok choy is ready remove from heat

In a mason jar or small bowl combine dressing ingredients and drizzle over slaw except
save 2 tbsp to drizzle over the bok choy as soon as its cooked

Tidy up your mess

Remove the fish from the oven and plate as depicted below.

Refrigerate leftover coleslaw for up to two days.