Roasted Sea Bass with Ginger

Instructions

1. 1

   Preheat your oven to 400°F and line a large baking sheet with parchment paper.

   Tip: This temperature creates a crispy skin while keeping the flesh moist.

2. 2

   In a small bowl, whisk together the minced ginger, soy sauce, sesame oil, and rice vinegar to create the marinade.

   Tip: Make this mixture at least 10 minutes ahead so the flavors can meld together.

3. 3

   Place the bok choy on the baking sheet, drizzle with 1 tablespoon of olive oil, season with salt and white pepper, then roast for 8 minutes until just beginning to soften.

   Tip: Roasting the bok choy separately ensures it cooks perfectly without being overshadowed.

4. 4

   Remove the baking sheet from the oven and arrange the sea bass fillets skin-side up among the bok choy.

   Tip: Pat the fish dry with paper towels before placing it on the sheet for better browning.

5. 5

   Spoon the ginger marinade evenly over each fillet, then drizzle with the remaining olive oil and scatter the sliced garlic around the fish.

   Tip: Reserve some marinade if you prefer a stronger ginger flavor on top.

6. 6

   Return the baking sheet to the oven and roast for 12-15 minutes until the sea bass is opaque and flakes easily with a fork.

   Tip: Don't overcook the fish; it should still feel slightly yielding when pressed gently.

7. 7

   While the fish roasts, heat a small skillet over medium-high heat with a touch of sesame oil and quickly pan-fry the ginger ribbons for 1-2 minutes until golden and crispy.

   Tip: Watch the ginger closely as it can burn quickly; remove it the moment it turns golden brown.

8. 8

   Remove from the oven and immediately garnish with the crispy ginger ribbons, scallion whites, sesame seeds, and fresh scallion greens.

   Tip: The hot fish will slightly wilt the green scallion tops, adding a fresh contrast to the rich flavors.