INGREDIENTS
6 cups fresh baby spinach leaves
4 sea bass fillets
4 tsp. fresh ginger, peeled and minced
3 tsp. garlic, minced
1/2 cup dry Marsala wine
8 tsp. soy sauce
2 tsp. sesame oil
1 lime, quartered
2 TBSP fresh basil leaves, thinly sliced
DIRECTIONS
Preheat the oven to 400 degrees.
Cut 4 (12-inch square pieces) of aluminum foil.
Place one of the foil sheets on the work surface.
Place 1 1/2 cups of spinach in the center of foil sheet.
Top with a sea bass fillet.
Sprinkle with 1 tsp. of ginger and 1/2 tsp. of garlic.
Drizzle 2 TBSP of Marsala wine, 2 tsp. of soy sauce and 1/2 tsp. sesame oil over the fish and spinach.
Repeat for each foil sheet.
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 for 5 minutes.
Open package and fold down to reveal fish, being careful of hot steam.
Squeeze the lime juice over the fish.
Garnish with basil and serve.
