Baked Fish And Vegetables (Sakana Gingami-Yaki)

• 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)

1. Preheat oven to 325 Fahrenheit.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place packets on a baking sheet and bake 15-20 minutes, or until fish is done. Serve immediately with lemon slices.

flounder, sake, soy sauce, ginger juice, salt, carrot, green peppers, yellow onion, vegetable oil, lemon

Taken from www.food.com/recipe/baked-fish-and-vegetables-sakana-gingami-yaki-514294 (may not work)