Ginger Sea Bass over Wilted Greens

Name: Ginger Sea Bass over Wilted Greens
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: italian
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

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 6 servings

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

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 the basil over and serve.