Food Network: Ginger Sea Bass over Wilted Greens

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Ginger Sea Bass over Wilted Greens
Recipe courtesy Giada De Laurentiis

Ingredients
6 cups fresh baby spinach leaves
4 (5-ounce) 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 thinly sliced fresh basil leaves

Instructions

Cut 4 (12-inch-square pieces) of aluminum foil.
Preheat the oven to 400 degrees F.

Working with 1 foil sheet at a time, place the foil sheets on the work surface.
Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass
fillet. 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. Gather the foil sheets over the fish. Fold
in the foil edges and pinch tightly to seal. Place the foil packages on a heavy
large baking sheet.

Bake until the spinach wilts and the fish is just cooked through, about 10
minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package
and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice

over the fish. Sprinkle the basil over and serve.