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Roasted Fish with Caramel Black Pepper GlazeMakes Servings
This light, southeast-Asian-inspired dish is quick and simple to make with Corningware's SimplyLite bakeware. Kids love the delicate, sweet/salty flavor, too. You'll forget it's so nutritious!
1 1/2 lbs. cod, white sea bass, catfish, or tilapia fillets, fresh or thawed
8 cloves garlic, peeled and thinly sliced
2 Tbsp. fresh ginger, sliced into thin strips
2-3 small shallots, thinly sliced
1/2 c. grade B maple syrup
4 Tbsp. Vietnamese fish sauce (in the Asian foods section at supermarkets)
2 Tbsp. brown sugar
1 tsp. extra-virgin olive oil
1/4 tsp. sesame oil
2 Tbsp. fresh lime or lemon juice
1/2 c. water
1 1/2 tsp. freshly ground black pepper
1 tsp. kudzu root starch or corn starch, mixed into paste with a few drops water
1/2 c. fresh cilantro, chopped
1 lemon, sliced into wedges, for serving
- Preheat oven to 375 degrees, and lightly grease a 9x13 baking pan.
- Whisk together maple syrup, fish sauce, brown sugar, oils, lime juice, water, black pepper, and starch paste in a medium bowl, until combined. Taste and adjust fish sauce, pepper, or lime juice as desired.
- Add the garlic, ginger, shallots, and 2 Tbsp. of the sauce to the pan, spreading to cover the bottom.
- Place fish fillets in the pan, and pour remaining sauce over the fish.
- Bake for 10 minutes. Check fish for doneness, spooning some of the sauce over the top of the fish. Bake for 5-10 minutes more, or until fish is cooked through.
- Remove pan from oven, and sprinkle cilantro over the top of the fish, pressing it lightly into the sauce with a spatula. Serve fish with lemon wedges, rice (brown rice for extra fiber and nutrients) and a vegetable or salad.