SEA BASS IN PARCHMENT

By BobD

Ingredients

• 6 SERVINGS
• 1/2 cup sake
• 1 1/2 tablespoons soy sauce
• 1 teaspoon grated peeled ginger
• 1 teaspoon sugar
• 6 (6-oz) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
• 1/2 cup sliced scallions
• EQUIPMENT: 6 (12- to 15-inch) squares of parchment paper or foil; kitchen string

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 400F with a baking sheet on bottom rack.

Stir together sake, soy sauce, ginger, and sugar in a bowl.

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 tsp 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.

Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

SERVE WITH: steamed white rice