Ginger Sea Bass over Wilted Greens

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
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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


  1. Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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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