Photo: Ginger Sea Bass over Wilted Greens Recipe
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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By Socosue
Sonoma County, Cali
on December 04, 2012
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A delicious and easy recipe. We followed the recipe exactly and were not disappointed.
By DW-NC
on November 05, 2012
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A very tasty and reliable dish. A bit time consuming, but it's easy. I've had guests exclaim, "I don't usually like fish, but this is fabulous!" I serve it over brown rice. In fact, you need a grain to soak up the juices!
Four stars - rather than five - because of serving problem. To gracefully get it out of the foil and on to the rice is a challenge. I place the foil -- hot out of the oven, still folded -- on the plate, and let the guests pour it over their rice. Sooo, I only serve it to guests who will have fun with it (in other words, not formal dinners. We always get a laugh out of the challenge, though.
Modifications:
- Spinach cooks down a lot. Consider using a bit more than called for.
- Everyday white table wine works in place of the Marsala. I mix all the liquids together, rather than spooning them on separately.
- Typically I must cook it for more than ten minutes (even w/ thin-ish fillets ... maybe 14-15 minutes.
By Bibs0605
on June 19, 2012
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This was really good and I don't even like fish that much.
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