Ginger Sea Bass over Wilted Greens

106 Ratings
Recipe courtesy ofGiada De Laurentiis

Total: 30 min Prep: 20 min Cook: 10 min

Yield: 6 servings

Level: Easy

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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 the basil over and serve.

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106 Ratings

Janice N.
Thought this recipe sounded great and I love Giada. Sorry, but this recipe is a complete bust! I rarely cook sea bass due to the cost and was so sorry I wasted a great piece of fish on this recipe. A very odd flavor combination. Keep looking, this recipe is a stinker. See All Reviews Post Review

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