Hot Garlic Fish and Sugar Snap Peas
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The best part of this recipe is that you can use any fish/seafood and any veggies that you want.  Whatever you have on hand will work.  Just remember that the cooking time may change due to the type of fish you use.  Enjoy!

Yield: 4 servings 

8- ½ inch thick slices crusty bread (i.e. French baguette)

1 ½ lbs cod (or shrimp or fish of choice)

2 ½ c sugar snap peas (or whatever fresh veggie you want)

2 T olive oil (Canola or veggie is ok)
2 tsp minced garlic
½ tsp salt
¼ tsp crushed red peppers (can be omitted if don’t like spicy)
¼ tsp pepper
1 c clam juice or vegetable stock (original recipe calls for white wine)
2 T fresh lemon juice (about ½ lemon-fresh is best over bottled concentrate)

Toast bread in a 400 degree oven for up to 6 minutes.

Place fish in a 2” deep roasting pan.  Top with peas.  Mix rest of ingredients together and pour over fish and peas.  Bake at 400 degrees for 10 minutes*, basting every couple of minutes.

Serve fish, vegetables and broth in a wide shallow bowl with a side of toast for dipping.



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