Directions

1. Rinse fish fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat fish on both sides with cornstarch, shaking off excess.
2. Heat 2 tablespoons of the oil in large nonstick skillet on high heat. Add fish fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.
3. Heat remaining 1 teaspoon oil in same skillet on medium heat.  Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes.
4. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork.
5. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.