Skip to main content
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

See Related Recipes and Cooking Tips

  • Cook Seafood in a Flash With a Piece of Paper

    There are two main reasons you're probably not eating more fish (or shellfish) at home right now: It's way too easy to overcook, and seems to love sticking to any surface you cook it on. Thankfully, there's an embarassingly simple solution to these dilemmas: parchment paper.
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chocolate Guinness Cake
A generous glug of stout gives this snackable loaf a malty depth.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Easy Banana Bread Recipe
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.