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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.

  • Prep:
  • 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


  1. 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.

Cook's Notes

For this variation on steaming, wrap fillet in a single-serving parchment packet. Cook fillet just until done, usually when the package is puffy and the paper has browned.

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