Steamed Fish Chinese Style

Instead of steaming fish on the stove, I wanted an easier way to do this.
I like this recipe, since I can steam the fish in the oven, without taking out a large pot or pan and steamer rack. Also, I can follow this recipe for smaller pieces, rather than a whole fish.
If I were steaming a whole fish, I would opt for the stove top method.

I've used this recipe several times, and for various types of fish.
It's best that the fish not be too thick, or it can throw off the cooking time.


http://www.cooks.com/rec/view/0,1917,159169-253197,00.html
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STEAMED FISH CHINESE STYLE
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1/4 lb. fish fillets (1/2" or thicker)
3 slices fresh ginger (cut into match stick size pieces)
1/2 c. scallions
1 tsp. vegetable oil, salt & pepper (black or red)
2 tsp. sesame oil
1/4 c. soy sauce
1/4 c. water

Rinse fish, rub with vegetable oil, salt (optional) and
pepper (red pepper is okay use sparingly). Place 1/2 the
ginger pieces and 1/2 the scallions in the bottom of a
baking dish that will tightly hold the fish in one layer.
Add the fish. Sprinkle with remaining ingredients tightly
cover with foil. Bake at 350 degrees for 15 minutes or
until fish flakes with a fork. Serves 4, with rice and a
side dish.

This is a good dish for company. If the timing isn't
perfect, it still tastes good. Avoid the temptation to
serve this with a soy sauce based side dish. Choose plain
vegetables or alternate seasonings.