Sake Sea Bass in Parchment

Sake Sea Bass in Parchment
Photo by Romulo Yanes

Ingredients

  • 6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
  • 6 (12-to 15-inch) squares of parchment paper or foil
  • ½ cup sake
  • 1 teaspoon sugar
  • kitchen string
  • 1 teaspoon grated peeled ginger
  • 1 ½ tablespoons soy sauce
  • + 1 more ingredients
    • ½ cup sliced scallions

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 portio...

View full recipe at Epicurious

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