From a tiny BEACH kitchen:
Ginger and orange give this dish an oriental flavor. It smells heavenly coming out of the oven. We are lucky enough to have an award winning fish market close by. I seem to be posting alot of fish recipes- it’s summer- it’s fresh. We served 6 for dinner, and this cooked up fast and easily- with leftovers. Krisann brought over roasted brussel sprouts– and CORN with vidalia onions to serve with the fish dinner. Divine! (I hope she puts those recipes on the blog) Let friends help. That was the motto this past week…
- 2 pounds white fish (haddock, cod, striped bass, etc)
- 1 cup diced scallions (green onions)
- 3 TBSP soy sauce
- 3 TBSP red wine vinegar
- 3 teaspoons oriental sesame oil
- 3 teaspoons grated orange zest (or use a peeler and shave off zest of one orange and dice into small pieces)
- 3 teaspoons peeled, diced ginger root (dice into small pieces also)
Preheat oven to 425. Rinse and dry fish. Spray casserole dish with olive oil. Arrange fish in casserole dish, tucking under thin ends. Sprinkle with salt and pepper. Sprinkle scallions on top.
Combine all else in a small bowl and pour over fish. Cook 12-15 minutes. Fish flakes easily when cooked. Serve fish with side of the sauce to drizzle over fish.
Note: This fish dish can also be cooked in a microwave. Cover dish with saran wrap. Cook 5 minutes. Test to see if fish flakes, if not, cook a couple minutes more.