Oriental Fish Bake Recipe
Ingredients
| 1 tablespoon salt-free herb and spice blend | ||
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| 2 northern pike, or substitute, fillets (18 oz. each), skin removed | ||
| Vegetables | 1 Can (10oz), drained, rinsed | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Soy sauce | 1/4 Cup (16 tbs) | |
Directions
Heat oven to 325°F.
Cut 20 x 18-inch sheet of heavy-duty foil.
Place foil in 13 x 9-inch baking dish, with ends hanging over.
Set aside.
In small bowl, combine seasonings.
Sprinkle seasoning mixture evenly over one side of each fillet.
Place 1 fillet seasoned-side-up in foil-lined dish.
Top with Oriental vegetables and onions.
Sprinkle with soy sauce.
Place remaining fillet seasoned-side-up on vegetables.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Bake for 40 to 45 minutes, or until fish is firm and opaque and just begins to flake.
Cut 20 x 18-inch sheet of heavy-duty foil.
Place foil in 13 x 9-inch baking dish, with ends hanging over.
Set aside.
In small bowl, combine seasonings.
Sprinkle seasoning mixture evenly over one side of each fillet.
Place 1 fillet seasoned-side-up in foil-lined dish.
Top with Oriental vegetables and onions.
Sprinkle with soy sauce.
Place remaining fillet seasoned-side-up on vegetables.
Fold long sides of foil together in locked folds.
Fold and crimp short ends; seal tightly.
Bake for 40 to 45 minutes, or until fish is firm and opaque and just begins to flake.
Chef
