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Fish Fillets with Asian Vegetables Recipe
Serves 6
Ingredients: 2 lb fish fillets
10 oz sliced water chestnuts
10 oz sliced bamboo shoots
6 scallions trimmed
1/2 lb fresh snow peas, cut into fourths
1 cup court bouillon
1/4 cup soy sauce
1/4 cup sesame oil
1/4 tsp pepper
1 tsp minced garlic
2 tsp finely minced ginger
Instructions: 1. Heat the oven to 350F.
2. Arrange the fish fillets in a baking dish.
3. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste.
4. Arrange the vegetables around the fish.
5. Also arrange the scallions and snow peas.
6. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger.
7. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes.
8. Remove from the oven, drain the cooking liquids, and reduce them by half.
9. Serve immediately, dividing the fish among the plates along with the vegetables.
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