Sea Bass with Ginger over Spinach

13 02 2010

This is a great weeknight dinner. Easy prep, tasty and fresh.   It’s really easy to put together, taking only a few minutes and very few ingredients. It’s already portioned so all you have to do is open the packets at the table. Enjoy!

  • 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

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.

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