by Thomas Leggate

Created on: February 20, 2009   Last Updated: February 23, 2009

Sea Bass with Ginger over Spinach:

Looking for a great dish to impress your friends at the next dinner party? Want it to be easy, fresh and to taste great? This recipe will allow you to look like a pro with a minimum of effort. It's really easy to put together, taking only a few minutes and very few ingredients.

The only thing that takes much time in making this dish is the prep of the veg. It's already portioned so all you have to do is open the packets at the table. I hope you enjoy this as much as my family and I do. Enjoy!

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

Cut 4 (12-inch-square pieces) of aluminum foil. Use heavy duty foil or double up the layers to prevent leaks. What makes this recipe work is the steam that is created in the pouches.

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 with the basil and serve.

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