Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
Show:
Food Network Specials
Ginger Sea Bass over Wilted Greens
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 133
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 39 mg
- Sodium
- 462 mg
- Level: Easy
- Total: 35 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 133
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 18 g
- Cholesterol
- 39 mg
- Sodium
- 462 mg
Ingredients
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.
