Recipe courtesy of Giada De Laurentiis
Episode: Italian Fusion
Ginger Sea Bass over Wilted Greens
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 6 cups fresh baby spinach leaves
  • 4 (5-ounce) 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 thinly sliced fresh basil leaves

Directions

Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F.

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 the basil over and serve.

Recipe courtesy of Giada De Laurentiis
Episode: Italian Fusion

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Steamed Sea Bass in Hot Beer and Ginger Lime sauce

Recipe courtesy of Ching-He Huang

On TV

So Much Pretty Food Here