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Fish Fillets With Asian Vegetables Recipe
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2 lb Fish fillets 10 oz Sliced water chestnuts 10 oz Sliced bamboo shoots 6 Scallions trimmed 1/2 lb Fresh snow peas, cut into f 1 c Court bouillon 1/4 c Soy sauce 1/4 c Sesame oil 1/4 ts Pepper 1 ts Minced garlic 2 ts Finely minced ginger HEAT THE OVEN TO 350F. Arrange the fish fillets 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. This will serve 6.
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