Sake Sea Bass in Parchment

  • prep: 15 min
  • cook: 30 min
  • total: 45 min
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  • servings:
  • Summary

    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

    • 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

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 48 % Daily Value *
    • Total Fat: 0 g 0.1%
    • Saturated Fat: 0 g 0.03%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1052 mg 43.84%
    • Calcium: 86 mg 8.61%
    • Potassium: 225 mg 6.42%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.75%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 7 g %
    • Dietary Fiber: 2 g 8.89%
    • Sugar: 3 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 13.66%
    • Vitamin C 10.65%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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