Active Time

　　15 min

　　Total Time

　　30 min

　　The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with a heady combination of sake, soy sauce, and ginger. Pair it with stir-fried bok choy and cabbage for a straightforward yet sophisticated dinner.

　　

Ingredients

Makes 6 servings

　　1/2 cup sake

　　1 1/2 tablespoons soy sauce

　　1 teaspoon grated peeled ginger

　　1 teaspoon sugar

　　6 (6-ounces) 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

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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.

　　

Step 4

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

　　

Nutrition Per Serving

Per 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](http://www.nutritiondata.com/facts/recipe/1034317/2?mbid=HDEPI) ›

　　Serve with:

　　steamed white rice