Ginger Sea Bass Over Wilted Greens

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 cups fresh baby spinach leaves
• 20 ounces 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 fresh basil leaves, thinly sliced

Recipe

• 1 cut 4 12" square pieces of aluminum foil.
• 2 preheat the oven to 400.
• 3 working with 1 foil sheet at a time, place the foil sheets on the work surface.
• 4 place 1 1/2 cups of spinach in the center of each foil sheet.
• 5 top with a sea bass fillet.
• 6 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.
• 7 gather the foil sheets over the fish. fold in the foil edges, and pinch tightly to seal.
• 8 place the foil packages on a heavy large baking sheet.
• 9 bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
• 10 transfer the packages to wide shallow bowls. cool 5 minutes.
• 11 open package and fold down to reveal fish, being careful of hot steam.
• 12 squeeze the lime juice over the fish.
• 13 sprinkle with the basil, and serve.