Ginger Sea Bass over Wilted Greens

Ingredients

6 cups baby spinach leaves, fresh
4 (5-ounce) sea bass fillets
4 teaspoons and minced fresh ginger, peeled
2 teaspoons garlic, minced
1/2 cup dry Marsala wine
8 teaspoons soy sauce
2 teaspoons sesame oil
1 lime, quartered
2 tablespoons thinly sliced fresh basil leaves

Directions

Cut 4 (12-inch-square pieces) of aluminum foil.
Preheat the oven to 400 degrees F.
Working with 1 foil sheet at a time, place the foil sheets on the work surface.
Place 1 1/2 cups of spinach in the center of each foil sheet.
Top with a sea bass fillet.
Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach.
Gather the foil sheets over the fish.
Fold in the foil edges and pinch tightly to seal.
Place the foil packages on a heavy large baking sheet.
Bake until the spinach wilts and the fish is just cooked through, about 10 minutes.
Transfer the packages to wide shallow bowls.
Cool 5 minutes.
Open package and fold down to reveal fish, being careful of hot steam.
Squeeze the lime juice over the fish.
Sprinkle the basil over and serve.