Fish Filets with Asian Vegetables
water chestnuts, sliced
bamboo shoots, sliced
ginger root, minced
Preheat oven to 350 degrees.
Arrange the fish filets 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.