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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