Recipe

Ginger Sea Bass Over Wilted Greens Recipe

	Jencathen / All my dishes 1 year, 6 months ago Easy to prepare. Stays moist. Recipe by Giada De Laurentiis Prep:20m Cook:10m Servings:4	Jencathen
	seabass giner marsala sesame oil basil soy easy

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Ingredients

6 cups fresh baby spinach leave

4 (5 oz) sea bass fillets

4 tsp peeled and minced fresh ginger

2 tsp minced garlic

1/2 cup dry Marsala wine

8 tsp soy sauce

2 tsp sesame oil

1 lime, quartered

2 tbsp thinly sliced fresh basil leaves

Directions

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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