Fish Filets with Asian Vegetables

Fish Filets With Asian Vegetables

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  • 2 lb
    fresh fish filets
  • 10 oz
    water chestnuts, sliced
  • 10 oz
    bamboo shoots, sliced
  • 6
    scallions, trimmed
  • 1/2 lb
    snow peas
  • 1 c
    court bouillon
  • 1/4 c
    soy sauce
  • 1/4 c
    sesame oil
  • 1/4 tsp
  • 1 tsp
    minced garlic
  • 2 tsp
    ginger root, minced

How to Make Fish Filets with Asian Vegetables


  1. Preheat oven to 350 degrees.
  2. Arrange the fish filets 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.

Printable Recipe Card

About Fish Filets with Asian Vegetables

Course/Dish: Fish
Regional Style: Asian
Other Tag: Quick & Easy

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