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JRs. Marinated Sea Bass

JRs. Marinated Sea Bass

6 Hr(s) 25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cup water
2/3 cup soy sauce
1 tsp fresh ginger
2 cloves fresh minced garlic [plus 2 more cloves minced for frying]
3/4 cup brown sugar
2- [1/2 lb.] sea bass fillets
1 can baby corn or more if you want
Kraft Zesty Italian Dressing
2 Tbsp vegetable oil
Enough fresh spinach to cover two plates [about 2 handfuls]
Salt/pepper to your liking
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Let's Make It
Make your sauce and marinade by combining the first five ingredients in a sauce pan over med heat. Bring to a boil then reduce heat and simmer 3 min. Cool uncovered.
Put the fish in a sealable plastic bag. Add the marinade, seal and let marinade in the fridge for 6-7 hours turning 2 or 3 times to make sure all the fillets get marinated. Take the baby corn and put it in a Ziploc bag and add enough zesty Italian to marinade it well. Put in the fridge to marinade.
When ready to cook your fish, preheat oven to 425 degrees F. Arrange the fillets on a baking platter sprayed with Pam non stick spray. Bake the fish for 22 min or till the edges start to turn brown. Turn the oven up to high broil and broil the fish for 2 to 4 min till you get some dark patches around the edge of the fish. [JUST DON’T LET THEM BURN.]
When your fish is close to finishing cooking, heat up a large skillet to medium heat. Add vegetable oil. Add the spinach, garlic and a dash of salt and pepper to the pan. Saute the spinach till it just starts to wilt. [DON'T OVER COOK IT, EASY TO DO.]
Then plate 1/2 of the spinach onto 2 plates. When the fish is done cooking take the fish fillets and place on top of the spinach and place baby corn on both sides of the fish. Discard the remaining sauce in the baking platter.
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