| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Preheat oven to 375°F.
2. Season fillets with salt and pepper.
3. 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.
4. 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.