Sake Sea Bass and Wilted Greens

Jul 25, 2010 by glutenshmooten

Week 33 of the Cookbook Challenge with the theme of Seafood. I decided to try my first oven baked fish, which I have been wanting to try for a while now, foil wrapped and all.

I recently gave into new cookbook temptation and bought my second Nigella Lawson cookbook, Nigella Express – this recipe is from this book.

Ingredients:

2 sea bass, approx 900g each, gutted and prepared (I couldn’t find sea bass so got some snapper instead)

4 spring onions

6 tablespoons of Sake – Note: Sake is a Japanese liquor made by fermenting rice – most traditional sake is gluten free however there are different varieties that may use barley or other grains, so double check before you use.

2 tablespoons of soy sauce (make sure it’s a gluten free soy sauce)

1 teaspoon grated ginger

Preheat the oven to 200 degrees. Lay each fish on a large piece of foil, and bring up the sides ready to make a parcel.

Slice the spring onions in half lengthways and place 4 pieces into the cavity of each fish.

Into each parcel, sprinkle 3 tablespoons of sake, 1 tablespoon of soy sauce, and about 1/2 teaspoon of the grated ginger.

Wrap the parcels loosely but seal them firmly, and cook on a baking sheet in the oven for about 25 minutes.

Open the cooked fish parcels, peel away the skin from the top of each fish and fillet the top layer of fish.

Turn the fish over, and repeat the same process again, and then spoon over any juices from the parcel onto the fish and serve with wilted greens.

To make the wilted greens just sautee your choice of chopped vegetables in a wok for a few minutes with some oil.

I decided to keep the fish whole to eat, although I did have to cover up the head, don’t like that eye looking at me! I also threw some potatoes in the oven to have on the side of this dish.

I was really excited about how this fish would taste, but I ended up being a bit disappointed – the flavour was not intense as I was expecting. It still tasted nice though, and was really easy to do.