Baked fish fillets with ginger & spring onions

    20 mins

    White fish are low in cholesterol and kilojoules, but high in valuable minerals, including potassium and phosphorus, and have useful quantities of niacin.

    3 people made this

    Serves: 4 

    • 4 bream, snapper or other firm white fish fillets, skinned (200g each)
    • 1½ tablespoons (20ml) reduced-salt soya sauce
    • 3 teaspoons (15ml) dry sherry
    • 1 tablespoon grated fresh ginger
    • 2 teaspoons (10ml) sesame oil
    • 2 spring onions, thinly sliced

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 190°C. Line a 23 x 33 cm metal baking dish with foil, leaving a 5 cm overhang on both short ends. Spray the foil with cooking spray. Place the fish in the dish in a single layer.
    2. Combine the soya sauce, sherry, ginger and sesame oil in a small bowl. Spoon the mixture over the fish then fold the foil across the top to seal loosely. Bake for 8 to 10 minutes or until the fish is just cooked through.
    3. Carefully lift the foil-wrapped fish from the baking dish and transfer the fish fillets to individual serving plates. Spoon the pan juices over the fillets, then sprinkle with the sliced spring onions.

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    Altered ingredient amounts. used basa fillet. used chinese cooking rice wine instead of dry sherry  -  12 Nov 2008  (Review from Allrecipes AU | NZ)

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