Fish Fillets with Asian Vegetables
Yield
6 servingsPrep
20 minCook
12 minReady
32 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
fish fillets
|
|
| 10 | ounces |
water chestnuts
sliced |
|
| 10 | ounces |
bamboo shoots
sliced |
|
| 6 | each |
scallions, spring or green onions
trimmed |
|
| ½ | pound |
snow pea pods
fresh |
|
| 1 | cup |
court bouillon
|
* |
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
sesame oil
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | teaspoons |
ginger
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
fish fillets
|
|
| 289 | ml/g |
water chestnuts
sliced |
|
| 289 | ml/g |
bamboo shoots
sliced |
|
| 6 | each |
scallions, spring or green onions
trimmed |
|
| 226.8 | g |
snow pea pods
fresh |
|
| 237 | ml |
court bouillon
|
* |
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
sesame oil
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
garlic
minced |
|
| 1E+1 | ml |
ginger
finely minced |
|
Directions
Heat the oven to 350℉ (180℃).
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.
