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Epicurious
Gourmet

Sake Sea Bass in Parchment

4.6

(42)

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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

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