Ginger Sea Bass over Wilted Greens (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
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 with the basil and serve.
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