Recipe - Fish Fillets With Asian Vegetables

2 pound Fish fillets
10 ounce Sliced water chestnuts
10 ounce Sliced bamboo shoots
6 Scallions trimmed
One half pound Fresh snow peas, cut into f
1 cup Court bouillon
One fourth cup Soy sauce
One fourth cup Sesame oil
One fourth teaspoon Pepper
1 teaspoon Minced garlic
2 teaspoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini