Baked Whiting With Bok Choy and Vermouth |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Whiting is a delicate and small ocean-going fish, with a white flakey consistency upon being cooked. It has more flavor than flounder, but is by no means a heavy-tasting fish. When I've found them locally, they're usually sold whole. You can get your fishmonger to de-gut and clean them, if you'd rather not do this yourself. I personally prefer the sesame oil to the canola oil, but tastes vary. Ingredients:
4 whole whiting fish fillets, gutted and scaled |
2 -3 small baby bok choy, depending on size |
1 teaspoon canola oil or 1 teaspoon sesame oil |
1/8 cup dry vermouth |
2 tablespoons teriyaki sauce |
1/2 lemon |
ground pepper |
1 chopped scallion |
Directions:
1. Oil the baking pan with the canola or sesame oil and wipe off any excess.
2. Lay lay down individual leaves from the bok choy.
3. Place the whiting in the pan on top of the bok choy; presentation need not be formal.
4. Splash with the Vermouth, and then the teriyaki sauce.
5. Squeeze the lemon over the fish.
6. Add ground pepper to taste.
7. Bake in pre-heated 350 degree F oven for 10-12 minutes.
8. Sprinkle with scallion and serve.
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