Korean•healthy

Saengseon Jjim (Baked Fish)

Korean-style baked fish with colorful vegetables

Ingredients

Quantities are shown as originally provided.

1.5 to 2.5 pounds fresh white fish fillets (haddock, tilapia, cod, or flounder)
1/2 large red bell pepper
1/2 large yellow bell pepper
6 ounces minari (water dropwort (or 1/2 green bell pepper or a few green chili peppers))
4 ounces fresh shiitaki mushrooms
1/2 large onion
⅓ cup flour
1/2 cup dashima (dried kelp broth (or any other flavored broth))
2 teaspoons soy sauce
1 teaspoon minced garlic
1/2 teaspoon ginger
1 tablespoon lemon juice

1
Preheat the oven to 400 °F.
2
Clean the fish and pat with a paper towel to dry. Sprinkle with salt and pepper. Set aside while preparing the other ingredients.
3
Remove the seeds and ribs from the bell peppers. Thinly slice each color pepper.
4
Cut the minari into 2-inches pieces. Thinly slice the mushrooms and onion.
5
Heat a pan with a little bit of oil. Stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. Transfer to a plate. Stir fry the peppers one color at a time for 1 to 2 minutes until softened. Do not overcook, the vegetables should be crisp. Transfer to the plate.
6
Combine all the sauce ingredients in a bowl.
7
Dredge the fish in flour one at a time. Shake off excess flour.
8
Lightly oil a baking dish. Spread 1/4 of the vegetables at the bottom, and then place 1/2 of the fish on top in a single layer. Spread another 1/4 of the vegetables on top of the fish. Drizzle 1/2 of the sauce over everything.
9
Place the remainder of the fish on top in a single layer. Drizzle the remaining sauce over the fish. Loosely cover with aluminium foil. Bake at 400 °F for 20 minutes.
10
Remove from the oven and nicely arrange the remaining vegetables, placing each vegetable separately. Place the aluminium foil over, and bake for 10 more minutes.