The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.
steamed white rice
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 400°F with a baking sheet on bottom rack.
Step 2
Stir together sake, soy sauce, ginger, and sugar in a bowl.
Step 3
If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.
Step 4
Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.
Nutrition Per Serving
Recipe notes
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