This past weekend, I went to this huge Asian market - almost the size of a Costo or Sam's Club.....warehouse sized market of every imaginable middle eastern culinary soup to nuts. I only stopped by for a few small items - and fortunately I had enough will to steer away from the sirens with toothpicks holding up my eyelids (The Odyssey by Homer reference). Oh the singsong of the siren tempting me...

Anyhoo. I was really impressed by the baby bok choy. I had to get a fresh batch - unsure what I wanted to cook with it...but I had an idea. I also had some catfish filets.....So without adu, I present:

Lemon Dill Catfish with Herbed Baby Bok Choy and Spinach

3 medium catfish filets, boned, filet style
3 tbsp. lemon juice
teaspoon of dill weed
coarse/kosher salt to taste
fresh ground pepper to taste

Preheat oven to 350 degrees. In a medium casserole dish, wipe with oil to prevent sticking. Simply lay down filets in dish, drizzle lemon juice over filets, sprinkle dill weed, salt and pepper. Lightly cover in tin foil and place in oven for 15 minutes or until moist and flaky. While in oven, prepare the bok choy and spinach:

1lb baby bok choy
1lb fresh spinach (leaves only)
1/2 cup finely chopped Italian parsley or cilantro
1/2 cup dry Chardonnay
1tbsp light olive oil
4 large cloves of garlic chopped coarsely
2 medium scallions thinly chopped
coarse/kosher salt to taste
fresh ground pepper to taste

First, in a large pan or wok - sauté the garlic and scallions in olive oil for a few minutes on high heat. Toss in baby bok choy stirring every now and then to induce garlic and scallions. Add salt and pepper and cilantro. Keep stirring until bok choy leaves begin to wilt. Toss in spinach - stir in completely, while adding Chardonnay. Stir for about 3 - 5 minutes or until spinach is soft and stems of the bok choy are slightly transparent and caramelized. Plate with Catfish and serve. Bon apetit.