This Asian-inspired Ginger Lemon Sea Bass can easily be used with any other kind of fish filet. I cook it in boiling water inside a foil “pocket”, but I first line it in parchment paper to avoid aluminum coming in direct contact with my food.

One of the downsides of cooking fish is the lingering smell in the house, but with this cooking method most of the smell is contained in the pocket. This recipe can be baked as well, cutting the cooking time down by 5 to 10 minutes, but it is a little bit more dry that way and the flavors do not seal in the same.

For other fish recipe ideas try my almond crusted pan-fried fish with garlic butter, sage salmon or my salmon pesto pasta

Ingredients:

1 lb of sea bass, cut into 2 or 3 pieces
2 tbsp of coconut aminos (soy sauce replacement)
1 tbsp of sesame oil
2 tsp of fresh ground ginger
3-4 lemon slices
salt to taste
red pepper flakes to taste (optional)

Preparation:

• Place the fish on a piece of parchment paper.
• Spread the ground ginger evenly over the fish.
• Pour the sesame oil and coconut aminos over it.
• Sprinkle some salt and red pepper flakes.
• Place the lemon slices on top of the fish.
• Fold the parchment paper over the fish, and make a pocket sealing in the marinade.
• Place the parchment paper pocket over a piece of aluminum foil and make another sealed pocket, packing sure that the opening fold is on the top.
• In a large bottom pot bring about an inch of water to a boil.
• Put the fish “pocket” in the pot, making sure that the water cannot get inside.
• Cover lower the heat to medium and cook for about 20 minutes or until the fish flakes easily with a fork. Cooking time varies depending on the thickness of the fish. If you are only wrapping the fish in foil and not using the parchment paper, the cooking time will be much shorter.
• Serve as is or with some lemon juice over it.

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Ginger Lemon Sea Bass

Author: Edible Harmony

Cuisine: Paleo

Recipe type: Entree

Serves: 3

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

Ingredients

• 1 lb of sea bass, cut into 2 or 3 pieces
• 2 tbsp of coconut aminos (soy sauce replacement)
• 1 tbsp of sesame oil
• 2 tsp of fresh ground ginger
• 3-4 lemon slices
• salt to taste
• red pepper flakes to taste (optional)

Instructions

1. Place the fish on a piece of parchment paper.
2. Spread the ground ginger evenly over the fish.
3. Pour the sesame oil and coconut aminos over it.
4. Sprinkle some salt and red pepper flakes.
5. Place the lemon slices on top of the fish.
6. Fold the parchment paper over the fish, and make a pocket sealing in the marinade.
7. Place the parchment paper pocket over a piece of aluminum foil and make another sealed pocket, packing sure that the opening fold is on the top.
8. In a large bottom pot bring about an inch of water to a boil.
9. Put the fish “pocket” in the pot, making sure that the water cannot get inside.
10. Cover lower the heat to medium and cook for about 20 minutes or until the fish flakes easily with a fork. Cooking time varies depending on the thickness of the fish. If you are only wrapping the fish in foil and not using the parchment paper, the cooking time will be much shorter.
11. Serve as is or with some lemon juice over it.

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