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Fish Fillets with Asian Vegetables
Date added: December 6, 2007
- Servings: 4 change
- Calories per serving: 460
- Prep time: 25
- Cook time: 10
Ingredients
- 2 pound Fish fillets
- 10 ounce-weight water chestnuts Sliced
- 10 ounce-weight bamboo shoots Sliced
- 6 Scallions trimmed
- 1/2 pound Fresh snow peas
- 1 cup Court bouillon
- 1/4 cup sauce, soy
- 1/4 cup oil, sesame
- 1/4 tsp pepper, white
- 1 tsp garlic Minced
- 2 tsp ginger Finely minced
Recipe Method
1. Perheat the oven to 350F. Arrange the fish fillets in a baking dish.
2. 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.
3. 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.
4. 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.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 460 | 23% |
| Fat 17g | 27% |
| Cholesterol 109mg | 36% |
| Sodium 1,584mg | 66% |
| Carbohydrates 28g | 23% |
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