Baked Whiting With Bok Choy and Vermouth

"Whiting is a delicate and small ocean-going fish, with a white flakey consistency upon being cooked. It has more flavor than flounder, but is by no means a "heavy-tasting" fish. When I've found them locally, they're usually sold whole. You can get your fishmonger to de-gut and clean them, if you'd rather not do this yourself. I personally prefer the sesame oil to the canola oil, but tastes vary."
 
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Ready In:
30mins
Ingredients:
8
Serves:
2
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ingredients

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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

  1. 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.
     
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RECIPE SUBMITTED BY

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.
 
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