Sea bass filets are topped with corn, snow
peas, mushrooms, zucchini, water chestnuts, green onions, ginger,
garlic and teriyaki sauce inside individual foil packets and
baked.
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 1/4-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°F (190°C).
- 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.
Makes 6 servings.
