Fish fillets with asian vegetables
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | pounds | Fish fillets |
1 | can | (10 oz) sliced water chestnuts |
1 | can | (10 oz) sliced bamboo shoots |
6 | Scallions, trimmed, including all of the green part | |
½ | pounds | Fresh snow peas, trimmed and cut into fine julienne |
1 | cup | Court bouillon |
¼ | cup | Soy sauce |
¼ | cup | Sesame oil |
¼ | teaspoon | Pepper |
1 | teaspoon | Minced garlic |
2 | teaspoons | Finely minced ginger |
Directions
Heat the oven to 350 degrees. 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.
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