Crisp-Skinned Fish With Stir-Fried Vegetables And Black Beans

• 1/2 tsp sea salt
• 1 tsp coarsely ground black pepper
• 4 None skin-on fish fillets (7 oz each), such as snapper, cod or halibut
• 1 tsp sesame oil
• 1 None onion, cut into thin wedges
• 1 clove garlic, crushed
• 1 tsp grated fresh ginger
• 1 tbsp salted black beans, rinsed and drained
• 1 None green pepper, coarsely chopped
• 1 None red pepper, coarsely chopped
• 6 None green onions, sliced
• 4 oz snow peas
• 4 oz broccolini, coarsely chopped
• 1/4 cup oyster sauce
• 2 tbsp lemon juice
• 1 lb baby bok choy, coarsely chopped
• 1 cup bean sprouts

1. Preheat the broiler. Combine salt and pepper in small bowl; rub into skin side of each fillet. Broil fish, skin-side up, until browned and crisp; turn, cook until browned and cooked to desired doneness. Cover to keep warm.
2. Heat oil in wok or large skillet on high heat. Stir-fry onion, garlic and ginger until onion has softened. Add beans; stir-fry for 1 min. Add peppers, green onions, snow peas and broccolini; stir-fry until vegetables are just tender.
3. Stir in the oyster sauce, lemon juice and 1/2 cup water; cook, stirring, until mixture thickens slightly. Add bok choy and bean sprouts; stir-fry until heated through. Serve fish on vegetables.

salt, ground black pepper, skinon fish, sesame oil, onion, clove garlic, ginger, black beans, green pepper, red pepper, green onions, snow peas, broccolini, oyster sauce, lemon juice, baby bok choy, bean sprouts

Taken from recipes-plus.com/api/v2.0/recipes/35235 (may not work)