Oven-Roasted Flounder With Bok Choy, Cilantro, and Lime
['1 scallion, thinly sliced', '1/4 cup coarsely chopped cilantro, plus small sprigs for garnish', '1/4 cup fresh lime juice', '3 tablespoons reduced-sodium soy sauce', '2 tablespoons unseasoned rice vinegar', '2 teaspoons finely minced peeled ginger', '3 1/2 tablespoons vegetable oil, divided', 'Kosher salt and freshly ground black pepper', '1 pound baby bok choy (2–3 bunches), cut in half lengthwise', '1/2 cup sake or dry white wine', '4 (4-ounce) fillets flounder or other delicate white fish (up to 1/2" thick)']
Arrange a rack in upper third of oven; preheat to 400°F. Combine scallion, 1/4 cup cilantro, and next 4 ingredients in a small bowl. Whisk in 1 1/2 tablespoons oil. Season cilantro-lime sauce with salt and pepper; set aside.
Heat remaining 2 tablespoons oil in a large skillet over high heat until shimmering. Working in batches if needed, add bok choy, cut side down, and sear until golden brown, 2-4 minutes per batch. Turn bok choy cut side up and remove pan from heat. Add sake. Season flounder fillets with salt and pepper and arrange in a single layer over bok choy. Roast in oven until fish is just cooked through, 8-10 minutes.
Spoon sake sauce from skillet into the bottom of 4 shallow bowls, dividing evenly. Add bok choy to each bowl, dividing evenly; top each bowl with 1 fish fillet. Spoon some cilantro-lime sauce over fish and garnish with cilantro sprigs. Serve remaining cilantro-lime sauce alongside for drizzling.
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