Sake Sea Bass in Parchment

Name: Sake Sea Bass in Parchment
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon grated peeled ginger; 118 milliliters sake; 118 milliliters sliced scallions; 1 kilograms skinless sea bass fillet (about 1 inch thick), any bones removed; 2 Tbsps soy sauce; 1 teaspoon sugar

Sake Sea Bass in Parchment is a gluten free, dairy free, and pescatarian main course. This recipe serves 6. One serving contains 400 calories, 62g of protein, and 8g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up scallions, ginger, sea bass fillet, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

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

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Baking Sheet

Oven

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

Ingredients you will need

Soy Sauce

Ginger

Sugar

Sake

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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 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.

Ingredients you will need

Fish

Green Onions

Sake

Salt

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

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Fish

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Baking Sheet

Oven

steamed white rice

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Cooked White Rice

Per serving: Calories 197, Total fat3g (1g saturated), Cholesterol 69mg, Sodium 464mg, Carbohydrate 3g, Fiber 0g, Protein 32g

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

1teaspoon

grated peeled ginger 118milliliters

sake 118milliliters

sliced scallions 1kilograms

skinless sea bass fillet (about 1 inch thick), any bones removed 2Tbsps

soy sauce 1teaspoon

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Mark West Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.