Baked Fish And Vegetables (Sakana Gingami-Yaki) - cooking recipe

Ingredients

1 1/4 lbs flounder, sea bass, cod or 1 1/4 lbs other white fish fillets
5 teaspoons sake
1 teaspoon soy sauce
1 teaspoon fresh ginger juice
1/2 teaspoon salt
1 large carrot, pared
2 small green peppers
1 medium yellow onion
1 tablespoon vegetable oil
1/2 medium lemon, cut into thick slices (or wedges)

Preparation

Preheat oven to 325 Fahrenheit.
Cut fish into 4 equal pieces; place in a shallow glass bowl. Mix sake, soy sauce, ginger juice, and salt in a small bowl, then pour over the fish. Let stand 10 minutes; drain, reserving marinade.
Cut carrot into 1/8 inch thick slices; if desired, cut slices into decorative shapes using knife or Japanese vegetable cutter. Cut peppers crosswise into 1/8 inch thick slices. Cut onion crosswise into 1/8 inch thick slices and separate slices into rings.
Brush oil over center of 4 pieces (10 inches square) aluminum foil. Place 1 piece fish on the center of each square. Arrange sliced vegetables over the fish. Sprinkle with reserved marinade.
Bring two opposite sides of foil together over center of food; fold together in 1/2 inch folds to seal. Fold up each end of the foil packet to securely seal in fish and vegetables.
Place packets on a baking sheet and bake 15-20 minutes, or until fish is done. Serve immediately with lemon slices.