Preparation:

Preheat oven to 450 degrees F. Season each bass filet with salt and pepper on both sides. Lightly coat a large sauté pan with about 4 tbsp vegetable oil. Place fish in pan skin-side down and place pan on the lowest rack in the oven (cover pan with foil to reduce splatter, optional) and cook for 8 minutes or until flesh becomes opaque. Flip fish and continue cooking for 2 minutes.

While the fish is cooking wash, chop, and drain bok choy. Set aside. Thinly slice ginger and set aside.

In a large sauté pan on high heat, prepare the bok choy. Place just enough oil in the pan to coat the bottom (about 3 tbsp). When hot, add the ginger slices and heat for 30 seconds. Add all of the bok choy. Season with salt and pepper. Toss bok choy frequently for the first minute. When slightly tender yet still firm, remove from heat (2 to 3 minutes).

Quarter lemon and remove seeds.

To serve, use a metal spatula to remove fish from pan. Place fish on four individual plates with wilted bok choy and garnish with a lemon wedge. Serve with sliced kiwi on side.