FISH*****Baked Asian-Style Fish

By Unblond1

We both like this every time.
06/07/16 - Update. I had 12 oz. of fresh pickerel from Tarini's that I wanted to use up. I cut it into chunks and placed it in the bottom of the small glass dish (with blue lid) and put the veggies over top. I added a large radish, thinly sliced and a handful of grated carrot to the garlic, ginger and scallions. I also doubled the sauce ingredients. I cooked it for 10 minutes covered with foil then 12 without and let it sit for a further ten before serving over rice. Andria happened to be here for dinner and it made a generous three servings this way.

Ingredients

• TOPPING:
• 1 tbsp. grated ginger
• 1 clove garlic, minced
• 2 - 3 green onions, chopped
• 1/2 tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. soy sauce
• 1/2 tsp. fish sauce
• 4 tsp. maple syrup
• FISH:
• 1 large or 2 smaller fillets of tilapia, halibut or cod, thawed
• 1/4 fresh hot chili, thinly sliced (added to mine only)
• chopped fresh cilantro, to garnish, if you have it

Details

Servings 2
Adapted from food.com

Preparation

Step 1

* *Preheat* oven to 425°F.

* *Combine* all topping ingredients in a bowl. *Rinse* fish and pat dry and place filets in individual serving dishes and top with mixture. *Cover* with foil. *Place* on a baking sheet and bake for twelve minutes.

* *Remove* foil and bake, uncovered, for a further three to five minutes, then serve.

N.B. Recipe originally called for parchment but the individual dishes are much easier and the fish doesn't dry out like it tends to do in the parchment.

*NUTRITION:*

Calories 188.2
Total Fat 7.5 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.4 g
Cholesterol 48.1 mg
Sodium 246.1 mg
Potassium 384.3 mg
Total Carbohydrate 10.9 g
Dietary Fiber 0.5 g
Sugars 8.3 g
Protein 20.3 g