Foil-Baked Sea Bass with Spinach

1. 1

   Preheat the oven to 425.

2. 2

   Tear off four 18-inch lengths of foil.

3. 3

   Generously brush the softened butter over an 8-inch square in the center of each foil sheet.

4. 4

   Mound the spinach in the center of the sheets and season with salt and pepper.

5. 5

   Sprinkle with the shallot.

6. 6

   Season both sides of each sea bass fillet with salt and pepper and set the fillets on the spinach.

7. 7

   Scatter the pieces of butter over the fish.

8. 8

   Pull the sides of the foil up around the fish and drizzle the fillets with the wine.

9. 9

   Fold the edges of the foil to make sealed packets.

10. 10

    Arrange the packets on a baking sheet and bake for about 12 minutes, or until the fish is cooked through.

11. 11

    Transfer 1 of the packets to a medium bowl.

12. 12

    Carefully make a small tear in the side of the packet and pour the juices into the bowl.Repeat with the 3 remaining packets.

13. 13

    Using a spatula, transfer the fish and spinach to shallow soup plates, pour the cooking juices over the fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.