Fish Filets with Asian Vegetables

Fish Filets With Asian Vegetables Recipe

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2 lb
fresh fish filets
10 oz
water chestnuts, sliced
10 oz
bamboo shoots, sliced
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


1Preheat oven to 350 degrees.
2Arrange the fish filets in a baking dish.
3Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste.
4Arrange the vegetables around the fish.
5Also arrange the scallions and snow peas.
6Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger.
7Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes.
8Remove from the oven, drain the cooking liquids, and reduce them by half.
9Serve immediately, dividing the fish among the plates along with the vegetables.

About Fish Filets with Asian Vegetables

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