Ingredients
- 1 tsp sesame oil
- 4 (6 ounces each) fillets of sea bass, scaled and pin-boned
- 1 tsp fresh grated ginger
- 1/2 tsp grated garlic
- 1 medium-heat red chili, seeded and sliced
- 4 scallion, thinly sliced on the diagonal
- 14 oz canned lima beans, drained and rinsed
- 11/2 tbsp low-sodium soy sauce
- 2 tbsp sake, mirin, or dry sherry
- 8 cherry tomato, halved
Directions
Preheat the oven to 400°F.
Rub the sesame oil over the sea bass fillets, top and bottom, then lay each one, skin-side down, on a large rectangle of foil or baking parchment.
Combine the ginger, garlic, chili, and half the scallions, and sprinkle over the fish, then scatter around the lima beans.
Gather up the foil sides a little but before you seal the packages, pour in the soy sauce and sake, and top with the cherry tomatoes. Seal the packages tightly, and place on a baking sheet, then cook for 15 minutes.
Remove from the oven and allow to sit for 5 minutes. Open the package slightly and scatter with the remaining scallion slices.
Recipe courtesy of The Essential Low-Fat Cookbook: Good Healthy Eating for Every Day by Antony Worrall Thompson with contributor Juliette Kellow. Published by Kyle Books, 2012.
