GINGER SEA BASS OVER WILTED GREENS

Ginger Sea Bass over Wilted Greens image

Provided by FoodieFanatic

Categories Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

Cut 4 12" square pieces of aluminum foil.
Preheat the oven to 400.
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.