Mama Mangia
Super Moderator
Baked Sea Bass with Teriyaki Vegetables
6 (4 to 6-ounce) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 (8-ounce) can sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced gingerroot
2 tablespoons minced garlic
3/4 cup prepared teriyaki sauce
Preheat oven to 375°.
Season fillets with salt and pepper.
Place each fillet in the center of a large square of heavy-duty aluminum foil. Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish. Top with 2 tablespoons teriyaki sauce.
Tightly seal packets and place on a baking sheet. Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork. Serve immediately.
6 (4 to 6-ounce) sea bass fillets
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 ears of corn, husks and silks removed, halved
1 1/2 cups snow peas, trimmed
1 1/2 cups sliced mushrooms
2 small zucchini, cut into ¼-inch rounds
1 (8-ounce) can sliced water chestnuts, drained
6 green onions, cut into 1-inch pieces
2 tablespoons minced gingerroot
2 tablespoons minced garlic
3/4 cup prepared teriyaki sauce
Preheat oven to 375°.
Season fillets with salt and pepper.
Place each fillet in the center of a large square of heavy-duty aluminum foil. Divide corn, snow peas, mushrooms, zucchini, water chestnuts, green onions, ginger and garlic between fish. Top with 2 tablespoons teriyaki sauce.
Tightly seal packets and place on a baking sheet. Bake for 20 minutes or until vegetables are tender and fish flakes easily with a fork. Serve immediately.