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A simple, yet elegant dish. For best results, gently shake the skillet from time to time while the catfish cooks to ensure it doesn't stick. Kale or spinach can be substituted for bok choy.
serves 4
2 tablespoons extra virgin olive oil, divided
1 1/2 tablespoons white miso
1 teaspoon sugar
4 (5- to 6-ounce) catfish fillets
8 baby bok choy, halved or 1 large head bok choy, trimmed and separated into leaves
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