“Lemon juice and vinegar help cut the fish's richness and, ahem, strong flavor ... while ginger, scallion and sesame oil impart wonderful Asian overtones. Enjoy! (NOTE: This recipe is derived from one that appears in Betty Fussell's cookbook "Home Bistro".)”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Roll fillets in the olive oil in a baking dish and season on both sides with salt and pepper. Pour next six ingredients over fish (vermouth to sesame oil).
  3. Sprinkle with ginger and chopped scallion.
  4. Cover dish tightly with aluminum foil, and bake until a chopstick easily penetrates the flesh, about 12-15 minutes. (Overall cooking time will depend on the thickness of the fillets.).

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