Baked Whiting With Bok Choy and Vermouth
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 whole whiting fish fillets, gutted and scaled
- 2 -3 small baby bok choy, depending on size
- 1 teaspoon canola oil or 1 teaspoon sesame oil
- 1⁄8 cup dry vermouth
- 2 tablespoons teriyaki sauce
- 1⁄2 lemon
- ground pepper
- 1 chopped scallion
directions
- Oil the baking pan with the canola or sesame oil and wipe off any excess.
- Lay lay down individual leaves from the bok choy.
- Place the whiting in the pan on top of the bok choy; presentation need not be formal.
- Splash with the Vermouth, and then the teriyaki sauce.
- Squeeze the lemon over the fish.
- Add ground pepper to taste.
- Bake in pre-heated 350 degree F oven for 10-12 minutes.
- Sprinkle with scallion and serve.
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Reviews
-
Maybe I shouldn't even review this recipe, because I had to change it extensively to use the ingredients I had on hand. But it did give me the basic idea for what I cooked, which turned out very tasty! I substituted par-steamed green beans for the bok choy, dry sherry for the vermouth, and omitted the scallion. I was also forced to use lemon juice concentrate (I know, yuk -- but no lemons in the house!) I sprinkled the top with a good grated Parmesan right before baking. Even with all the modifications, it turned out very good. Thanks for a different and yummy fish recipe that I'll be making again.
RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.