Sake Sea Bass in Parchment

Preparation Preheat oven to 400°F 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 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. Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes. Serve with:steamed white ricePer serving: Calories 197, Total fat 3g (1g saturated), Cholesterol 69mg, Sodium 464mg, Carbohydrate 3g, Fiber 0g, Protein 32g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›

Preparation Preheat oven to 400°F 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 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. Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes. Serve with:steamed white ricePer serving: Calories 197, Total fat 3g (1g saturated), Cholesterol 69mg, Sodium 464mg, Carbohydrate 3g, Fiber 0g, Protein 32g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›