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

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.

lemon zest, fresh dill, parsley, chervil, cracked black pepper, salt, mustard, vegetable oil, olive oil, choy, lemon juice, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/emeril-lagasse/lemon-and-herb-crusted-drum-with-wilted-bok-choy-lemon-and-extra-virgin-olive-oil-recipe.html (may not work)