GINGER SEA BASS OVER WILTED GREENS

GINGER SEA BASS OVER WILTED GREENS image

Yield 4 servings

Number Of Ingredients 9

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6 C fresh baby spinach leaves
4 (5 oz) sea bass filets
4 tsp peeled and minced fresh ginger
2 tsp minced garlic
1/2 C dry Marsala wine
8 tsp soy sauce
2 tsp sesame oil
1 lime, quartered
2 tbsp thinly sliced fresh basil leaves

Steps:

Cut 4 (12 inch square)pieces of aluminum foil. Preheat oven to 400 degrees. Working with one foil at a time, place 1 1/2 C of spinach in the center of the foil sheet. Top with a sea bass filet. Sprinkle with 1 tsp of ginger and 1/2 tsp of garlic, then drizzle 2 tbsp of Marsala, 2 tsp of soy sauce and 1/2 tsp sesame oil over the fish and spinach. Salt and pepper to taste. Fold the foil edges and pinch tightly to seal. Repeat for each piece of fish. Place the foil packets on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 - 14 minutes depending on the size of the filets. Squeeze lime juice over the fish and sprinkle with fresh basil.