8 baby bok choy, halved or 1 large head bok choy, trimmed and separated into leaves
In a medium bowl, whisk together 1 tablespoon of the oil, miso, sugar and 1 tablespoon warm water to make a glaze. Brush catfish all over with some of the glaze. Heat ½ tablespoon oil in a large skillet over medium heat. Arrange two fillets in the skillet and cook, brushing with more glaze and pan juices and flipping once, until cooked through, about 5 minutes; transfer to a plate and keep warm. Wipe skillet clean then repeat process with 1/2 tablespoon more oil and remaining fillets. Reduce heat to medium; add bok choy to skillet and brush all over with remaining glaze. Add 1/4 cup water to skillet, cover and cook, tossing occasionally, until just wilted and bright green, 3 to 4 minutes. Arrange bok choy alongside catfish and serve.
Per Serving:250 calories (110 from fat), 12g total fat, 2g saturated fat, 90mg cholesterol, 380mg sodium, 8g carbohydrates, (2 g dietary fiber, 5g sugar), 29g protein.