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Epicurious
Gourmet

Sake Sea Bass in Parchment

By Melissa Roberts

4.6

(42)

Image may contain Food Dessert Creme Cream Cutlery Fork Icing Cake Confectionery and Sweets
Photo by Romulo Yanes

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.

Serve with:

steamed white rice

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