INGREDIENTS

• 4, 6-8 oz. corvina fillets
• 1 tspn. salt mixed with ½ tspn. black pepper
• ½ cup scallions; sliced
• 2 Tbs. fresh ginger; minced
• ¼ cup soy sauce
• 2 Tbs. rice wine vinegar
• 2 Tbs. peanut oil
• 1 Tbs. sesame oil
• ½ tspn. sugar
• Aluminum foil
• Cooking spray

INSTRUCTIONS

Heat oven to 450°F. Place a long piece of aluminum foil on a large, shallow baking sheet. Lightly oil the foil with cooking spray or use some olive oil and a pastry brush. Season fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl and spoon over fish. Place fillets on foil. Oil another piece of foil and then seal foil loosely around fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.