Fish Filets With Asian Vegetables Recipe

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Fish Filets with Asian Vegetables

Kitchen Crew


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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 this Recipe

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