Ginger Sea Bass over Wilted Greens
From jencathen 17 years agoIngredients
- 6 cups fresh baby spinach leave shopping list
- 4 (5 oz) sea bass fillets shopping list
- 4 tsp peeled and minced fresh ginger shopping list
- 2 tsp minced garlic shopping list
- 1/2 cup dry marsala wine shopping list
- 8 tsp soy sauce shopping list
- 2 tsp sesame oil shopping list
- 1 lime, quartered shopping list
- 2 tbsp thinly sliced fresh basil leaves shopping list
How to make it
- Cut 4 (12 inch square pieces ) aluminum foil. Preheat over 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 tsp of ginger and 1/2 tsp of garlic, then drizzle 2 tbsp of Marsala, 2 tsp of soy sauce, and 1/2 tsp of 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 lime juice over the fish. Sprinkle basil over and serve.
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