Fish with Pecans and Bok Choy

Ingredients

• Dressing

  • 2 tablespoons (30 ml) canola oil
  • 2 teaspoons (10 ml) sesame oil
  • 1 teaspoon (5 ml) whole-grain mustard
  • 1 teaspoon (5 ml) lemon juice
  • 1 teaspoon (5 ml) maple syrup
  • Salt and pepper

• Fish

  • 4 medium-sized bok choy, cut in half lengthwise
  • 1/4 cup (60 ml) canola oil
  • 4 skinless fillets white fish (tilapia or haddock)
  • 2 cloves garlic, peeled and halved
  • 1/4 cup (60 ml) pecans, toasted and crushed