Parchment is traditional, but foil may be used.

Ingredients:

• 4 sea bass fillets
• 2 tsp chili paste
• 4 tsp sesame oil
• 2 bunches scallions
• 1 tsp fresh minced ginger
• 2 tsp soy sauce

Directions:

Preaheat oven to 450°F. Cut four 12-inch squares of parchment paper. Fold in half; using kitchen shears, shape each piece like a heart. Open parchment paper, and place the sea bass fillet near the center of the paper heart. Rub 1/2 tsp of chili paste into each fillet. Pour 1 tsp of sesame oil over each fillet. Sprinkle the scallions and ginger on the sea bass. Drizzle 1/2 tsp soy sauce over each fillet.

To close the parchment paper, brush the edges lightly with water. Fold the free half over the fish, closing it like a book. Fold the edges of the paper over making a very narrow fold. Make another fold, this time crimping the edges as you to to fold the paper around the fish.

Place packages on a baking sheet. Brush parchment with melted butter, if desired. Bake using the timetable of 1-inch fillet for 10 minutes. Remove from oven, and let rest a few minutes. Serve on each plate, and slit the paper oven with a knife. You may eat the fish, using the parchment paper as a liner for the fillet.

Makes 4 servings

Per Serving: 176 calories (7.5g calories from fat); 7.5g total fat; 1.4g saturated fat; 53.5mg cholesterol; 395.4mg sodium; 1.8g total carbohydrates 24.4g protein.