Fish Fillets With Asian Vegetables
Serves:
Ingredients:
2
lb
Fish fillets
1
ts
Minced garlic
1/4
ts
Pepper
1/4
c
Sesame oil
1/4
c
Soy sauce
1
c
Court bouillon
1/2
lb
Fresh snow peas, cut into f
6
Scallions trimmed
10
oz
Sliced bamboo shoots
10
oz
Sliced water chestnuts
2
ts
Finely minced ginger
Method:
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.