Prep 15 mins
Cook 12 mins
This is from a weight watcher cookbook. 5 pts per serving, including the rice (3 pts per serving if eating without the rice). I altered recipe by using tilapia in place of sea bass, and ground ginger in place of fresh, otherwise no changes. Very good dish!!
- 1 lb sea bass fillet, cut into 4 pieces
- 3 scallions, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon gingerroot, peeled and minced
- 2 teaspoons sesame oil
- 2 cups cooked white rice
- Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.
Wow. Fantastic! I used dried minced onion since I didn't have scallions, but otherwise kept to the recipe. Everyone raved about it... a definite keeper. Served with a salad, Legal Seafood style scallops and rice for a special dinner.
Absolutely fantastic! The fish comes out so tender. It's super simple, and clean-up is even easier. I'll definitely try this recipe with other fish.
Delish! I used sea bass and sprinkled a bit of ground ginger on top before cooking because i didn't have any fresh and it turned out awesome! I like the technique too, very simple and easy clean up. Will definately do again.