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

Directions

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
with the basil and serve.