Curtis Stone's Citrus and Herb Trout with Ginger Braised Bok Choy

Name: Curtis Stone's Citrus and Herb Trout with Ginger Braised Bok Choy
Ingredients: 8 fresh ocean trout fillets (180g each), skin on (can substitute with fresh salmon); 1 Tbsp chopped fresh thyme; 1 Tbsp chopped fresh parsley leaves; Zest of 1 lemon; Zest of 1 orange; 3 Tbsp olive oil, divided; 4 small bok choy, halved vertically; 1 shallot, finely chopped; ½ inch piece fresh ginger, finely chopped; 4 cloves garlic, finely chopped; 4 sprigs fresh thyme; 1¼ cups chicken stock; 2 Tbsp soy sauce; 1½ Tbsp unsalted butter

Curtis Stone's Citrus and Herb Trout with Ginger Braised Bok Choy was pinched from <a href="http://www.dashrecipes.com/recipes/cookbook/c/curtis-stones-citrus-herb-trout-with-ginger-braised-bok-choy.html" target="_blank">www.dashrecipes.com.</a>

INGREDIENTS

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8 fresh ocean trout fillets (180g each), skin on (can substitute with fresh salmon)

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1 Tbsp chopped fresh thyme

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1 Tbsp chopped fresh parsley leaves

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Zest of 1 lemon

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Zest of 1 orange

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3 Tbsp olive oil, divided

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4 small bok choy, halved vertically

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1 shallot, finely chopped

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½ inch piece fresh ginger, finely chopped

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4 cloves garlic, finely chopped

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4 sprigs fresh thyme

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1¼ cups chicken stock

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2 Tbsp soy sauce

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1½ Tbsp unsalted butter

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