Sake Sea Bass in Parchment

yield: Makes 6 servings

active time: 15 min

total time: 30 min

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. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "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..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "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..."); }); } Preheat oven to 400°F with a baking sheet on bottom rack.

Stir together sake, soy sauce, ginger, and sugar in a bowl.

If fish fillets are more than 4 inches long, fold ends under. Put a fish fillet in center of each parchment square and season with 1/4 teaspoon salt (total). Working with 1 portion at a time, sprinkle fish with some of scallions and spoon some of sake mixture over top (hold up 2 corners of parchment to prevent liquid from running off). Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with string.

Bake on hot baking sheet until fish is just cooked through, 10 to 12 minutes.

Serve with: steamed white rice

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