Asian Baked Fish

So it's January, a time to reevaluate ourselves. Eat healthy, exercise, and try to get back into the jeans that fit before the holidays! It's all good in theory, and I vow to eat somewhat healthy and try to exercise a little more (the dog keeps me from becoming a couch potato). So here's my start, a tasty baked fish that is easy, flavorful and low in fat. I used Tilapia today, but Salmon, Cod, Mahi Mahi, Sea Bass, almost any fish will do. For the sauce I created one, but you could just as easily use your favorite bottled stir fry sauce or Asian style marinade (I like many of the sauces from House of Tsang). So go buy some fillets, and get baking!

Asian Baked Fish
oven at 375 degrees

4 Tilapia fillets, 6-8 ounces each
1 red pepper, julienned
4 carrots, cut into matchsticks
1 zucchini, cut into matchsticks
4 green onions, julienned
(use any vegetables that inspire you, just make sure they are cut to the same size)

Steam Sauce (or use 1/3 c. favorite stir fry sauce plus 1/3 c. water)
1/4 c. low sodium soy sauce
1 tbsp honey
1 tsp sesame oil
1 tsp Sriracha (hot chili sauce)
juice of 1 clementine (or 1/4 c. orange juice)
1 tsp freshly grated ginger
1 tsp minced garlic
2 tbsp white wine

Mix all sauce ingredients together. Spray a baking dish large enough to hold the fish in 1 layer with pan release. Put 1/4 of the vegetables in the pan. Top with the fish, then the rest of the vegetables. Pour the sauce over. Cover tightly with foil and bake for about 30 minutes, or until fish flakes and vegetables are tender.  Baking time will vary depending on the thickness of the fish. Serve with rice if desired.

Note: This recipe can be increased or reduced in proportion. Also, ginger, garlic and Sriracha can be left out if you don't care for them. Enjoy!