Title: Fish Fillets with Asian Vegetables
Categories: Fish Vegetable
Yield: 6 Servings
| 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 f |
| 1 | c | Court bouillon |
| 1/4 | c | Soy sauce |
| 1/4 | c | Sesame oil |
| 1/4 | ts | Pepper |
| 1 | ts | Minced garlic |
| 2 | ts | Finely minced ginger |
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.