Parchment-Baked Black Bass
Black bass is what we used, but firm-fleshed mild fish (striped bass, for example) and fine-textured weakfish and tilapia swap in well. These Asian flavors are complemented by brown or white rice and steamed bok choy.
- Total Time:
- Servings: 2
Source: Martha Stewart Living, April 2009
- 12 ounce bass fillet
- 1/2 teaspoon sugar
- 3 tablespoons soy sauce
- 3 tablespoons julienned fresh ginger
Preheat oven to 400 degrees. Place a 12-ounce bass fillet in center of a 16-by-20-inch piece of parchment. Whisk together 1/2 teaspoon sugar and 3 tablespoons soy sauce; drizzle over fish. Sprinkle with 3 tablespoons julienned fresh ginger. Fold edges to seal. Place on a baking sheet; bake for 12 minutes.