Fish Fillets With Asian Vegetables Recipe

Step 1

HEAT THE OVEN TO 350F. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables. This will serve 6.

Things You'll Need

  • 2lb Fish fillets
  • 10oz Sliced water chestnuts
  • 10oz Sliced bamboo shoots
  • 6 Scallions trimmed
  • 1/2lb Fresh snow peas, cut into f
  • 1c Court bouillon
  • 1/4c Soy sauce
  • 1/4c Sesame oil
  • 1/4ts Pepper
  • 1ts Minced garlic
  • 2ts Finely minced ginger

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