Slice the Napa Cabbage diagonally into one inch or one half inch slices and set them aside in a large mixing bowl. Dice the Red Pepper and hand toss it, with the snow peas and shredded carrots in the mixing bowl.

Pre Heat oven or toaster oven to 400 degrees.

Combine the Salt, Pepper, and Sesame seeds in a small mixing bowl. Add the Soy Sauce and Sesame Oil, and whisk briefly until emulsified into a vinaigrette. Add this mixture to the mixing bowl and toss with your hands to combine and coat the Napa Cabbage, Pepper, Snow Pea and Carrot mixture.

Put tin foil on a baking sheet, with enough foil to make a packet which fits all fish fillets, allowing room for half of the Napa Cabbage mixture on top of the fish Fillets. Salt and Pepper the fillets to taste, then place half the Napa Cabbage mixture atop the fish fillets. Drizzle a bit of the remaining vinaigrette on top of the Napa and fish piles, and close the foil packet. Bake the packet in the pre heated oven for 20 minutes or so. Add sesame seeds and pepper to taste if needed.

Put the other half of the Napa Cabbage mixture in small bowls and serve them as a cold salad side dish with the Fish when the fish is ready.

Serve the fish with rice of your choice. I generally prefer golden or Texmati Rice. The original recipe called for serving with lime wedges, which might make a nice addition, but I usually omit the limes.