Ginger sea bass over wilted greens

  • 180g fresh baby spinach leaves
  • 4 (140g) sea bass fillets
  • 4 tsp peeled and minced fresh ginger
  • 2 tsp crushed garlic
  • 100ml dry Marsala wine
  • 8 tsp soy sauce
  • 2 tsp sesame oil
  • 1 lime, quartered
  • 2 tbsp thinly sliced fresh basil leaves
1) Cut 4 (30-cm-square pieces) of aluminum foil.

2) Preheat the oven to 190°C.

2) Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 335g 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.

3) Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool for 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.

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