Ginger Sea Bass over Wilted Greens |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The guests went crazy over the recipe when I was watching it, so I thought I would share it with all of you. This recipe would also be wonderful with any firm white fish, such as swordfish or tuna etc. I bet it would be great with haddock or flounder too. Ingredients:
6 cups fresh baby spinach leaves |
20 ounces sea bass fillets |
4 teaspoons peeled and minced fresh ginger |
2 teaspoons minced garlic |
1/2 cup dry marsala wine |
8 teaspoons soy sauce |
2 teaspoons sesame oil |
1 lime, quartered |
2 tablespoons fresh basil leaves, thinly sliced |
Directions:
1. Cut 4 12 square pieces of aluminum foil.
2. Preheat the oven to 400.
3. Working with 1 foil sheet at a time, place the foil sheets on the work surface.
4. Place 1 1/2 cups of spinach in the center of each foil sheet.
5. Top with a sea bass fillet.
6. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach.
7. Gather the foil sheets over the fish. Fold in the foil edges, and pinch tightly to seal.
8. Place the foil packages on a heavy large baking sheet.
9. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
10. Transfer the packages to wide shallow bowls. Cool 5 minutes.
11. Open package and fold down to reveal fish, being careful of hot steam.
12. Squeeze the lime juice over the fish.
13. Sprinkle with the basil, and serve.
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