PARCHMENT-BAKED BLACK BASS

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Parchment-Baked Black Bass image

Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed bok choy.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 12m

Number Of Ingredients 4

12 ounce bass fillet
1/2 teaspoon sugar
3 tablespoons soy sauce
3 tablespoons julienned fresh ginger

Steps:

  • Preheat oven to 400 degrees. Place a 12-ounce bass fillet in center of a 16-by-20-inch piece of parchment. Whisk together 1/2 teaspoon sugar and 3 tablespoons soy sauce; drizzle over fish. Sprinkle with 3 tablespoons julienned fresh ginger. Fold edges to seal. Place on a baking sheet; bake for 12 minutes.

Nutrition Facts : Calories 447 g, Protein 69 g, SaturatedFat 3 g

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