Saengseon Jjim (Baked Fish)

Check ingredients as you prepare them. These checks stay on this page.

• 2.5 pounds fresh white fish fillets (haddock, tilapia, cod, or flounder)
  Ingredient note

  Source: 1.5 to 2.5 pounds fresh white fish fillets (haddock, tilapia, cod, or flounder); upper source range endpoint used for shopping.
• 1/2 each large red bell pepper
  Ingredient note

  Source: 1/2 large red bell pepper
• 1/2 each large yellow bell pepper
  Ingredient note

  Source: 1/2 large yellow bell pepper
• 6 ounces minari (water dropwort or 1/2 green bell pepper or a few green chili peppers)
  Ingredient note

  Source: 6 ounces minari (water dropwort or 1/2 green bell pepper or a few green chili peppers)
• 4 ounces fresh shiitaki mushrooms
  Ingredient note

  Source: 4 ounces fresh shiitaki mushrooms
• 1/2 each large onion
  Ingredient note

  Source: 1/2 large onion
• ⅓ cup flour
  Ingredient note

  Source: ⅓ cup flour
• 1/2 cup dashima (dried kelp broth or any other flavored broth)
  Ingredient note

  Source: 1/2 cup dashima (dried kelp broth or any other flavored broth)
• 2 teaspoons soy sauce
  Ingredient note

  Source: 2 teaspoons soy sauce
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1/2 teaspoon ginger
  Ingredient note

  Source: 1/2 teaspoon ginger
• 1 tablespoon lemon juice
  Ingredient note

  Source: 1 tablespoon lemon juice
• As Needed Salt
  Ingredient note

  Required by source directions; authorized salt/pepper exception.
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. Preheat the oven to 400 °F.
2. Clean the fish and pat with a paper towel to dry. Sprinkle with salt and pepper. Set aside while preparing the other ingredients.
3. Remove the seeds and ribs from the bell peppers. Thinly slice each color pepper.
4. Cut the minari into 2-inches pieces. Thinly slice the mushrooms and onion.
5. Heat a pan with a little bit of oil. Stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. Transfer to a plate. Stir fry the peppers one color at a time for 1 to 2 minutes until softened. Do not overcook, the vegetables should be crisp. Transfer to the plate.
6. Combine all the sauce ingredients in a bowl.
7. Dredge the fish in flour one at a time. Shake off excess flour.
8. Lightly oil a baking dish. Spread 1/4 of the vegetables at the bottom, and then place 1/2 of the fish on top in a single layer. Spread another 1/4 of the vegetables on top of the fish. Drizzle 1/2 of the sauce over everything.
9. Place the remainder of the fish on top in a single layer. Drizzle the remaining sauce over the fish. Loosely cover with aluminium foil. Bake at 400 °F for 20 minutes.
10. Remove from the oven and nicely arrange the remaining vegetables, placing each vegetable separately. Place the aluminium foil over, and bake for 10 more minutes.