Ginger Sea Bass over Wilted Greens

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A delicious and easy recipe. We followed the recipe exactly and were not disappointed.

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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.

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This was really good and I don't even like fish that much.

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Awesome recipe! I used a little too much Marsala but was still really good. I served it ov a bed of rice and added baby bok choy to supplement the spinach. My fish was very thick so cooked another 11 minutes at 450 and the fish came perfect!

Thanks Giada!!!

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Delicious!!!
Very easy, healthy and quick and intead of seabass I used tilapia because is more available and chip.
Molto bueno Giada
Thank you

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This has become our "go to" recipe for fish. It is so easy to prepare, and everyone loves it! I serve it with brown rice and some crusty bread to soak up those leftover juices. Thanks for another GREAT recipe, Giada!

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I did enjoy this dish. Next time, I would try to double the ginger, finer chop, and not double the garlic like I did this time. I underestimated how much the spinach would shrink, or flatten, so will be generous with that. With that being said, spinach gives off alot of juice. I felt that the flavor was all in the juice from the baking, so the fish tasted alittle naked unless I drenched it in the juice before eating it.

I would also consider making alittle bit of rice/brown rice to be a bed where the fish can go on top, and the juices can be spooned over. Regardless, my family enjoyed it. Thanks!

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Love, Love, Love this recipe. I'm not a huge marsala fan, so I've substituted white wine instead and always make an extra packet of just spinach. Easy, healthy and so good!

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add a little more marsala, soy and sesame oil so you get more juice. Try a little pepper. Delicious!!

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I made this for a dinner party. Rave reviews! I made a couscous with it which wasn't a strong enough side. Next time I would try a long grain rice. The fish was excellent although my filets were a little thick so the cook time was about 18 minutes.