GINGER SEA BASS OVER WILTED GREENS

Ginger Sea Bass over Wilted Greens image

Provided by Linda Mitchell

Categories Fish

Time 30m

Number Of Ingredients 9

6 c fresh baby spinach leaves
(4) 5 oz sea bass
4 tsp peeled and minced fresh ginger
2 tsp minced garlic
1/2 c marsala wine
2 tsp soy sauce
2 tsp sesame oil
1 lime quartered
2 Tbsp thinly sliced fresh basil leaves

Steps:

1. Cut 4 (12 inch pieces of aluminum foil. Preheat oven to 400 F.
2. Working with one sheet of foil at a time, place the foil sheet on a work surface. Place 1-1/2 cups of spinach in the center of each foil sheet. Top with seabass filet.
3. Sprinkle with 1 teaspoon ginger,1/2teaspoon garlic,then drizzle 2 tablespoons Marsala,2 teaspoons of soy sauce,1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the edges and pinch tightly to seal.
4. Place the foil packages on a heavey large baking sheet.
5. Bake until spinach wilts and the fish is just cooked through..about 10 minutes. Tranfer the packages to a wide shallow bowl. Cool 5 minutes. Open packages and fold down to reveal fish,being careful of the hot steam. Squeeze the lime juice over the fish(one wedge for each piece of fish. Sprinkle the basil over the fish. Serve ...I serve with brown rice, fresh green beans and a crusty french bread. Wonderful!