Baked fish fillets with ginger & spring onions

Baked fish fillets with ginger & spring onions


14 people made this

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

Janet Mitchell

Serves: 4 

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

Preparation: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 soy 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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Reviews (1)


Altered ingredient amounts. used basa fillet. used chinese cooking rice wine instead of dry sherry - 12 Nov 2008

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