Print This Recipe

Print
Parchment-Baked Black Bass

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.

Martha Stewart Living, April 2009 http://www.marthastewart.com/319105/parchment-baked-black-bass
2.666665
Rated
53.3333100(3)3
  • Prep Time 12 minutes
  • Total Time 12 minutes
  • Yield Serves 1 to 2

Ingredients

    • 12 ounce bass fillet
    • 1/2 teaspoon sugar
    • 3 tablespoons soy sauce
    • 3 tablespoons julienned fresh ginger

Directions

  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 Note

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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.