Sake Sea Bass and Wilted Greens

Ingredients:
2 sea bass, approx. 2 lb
4 scallions
6 tablespoons sake
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
Wilted greens
2 tablespoons garlic-infused oil
2 anchovy fillets
12 cups assorted green vegetables

Directions:
For fish:
Preheat the oven to 400 degrees F.
Lay each sea bass on a large piece of foil,
and bring up the sides ready to make a parcel.
Slice the scallions in half lengthwise
and place 4 pieces into the cavity of each fish.
Sprinkle 3 tablespoons of sake into each parcel,
1 tablespoon of soy, and about half a teaspoon
of the grated ginger into each.
Wrap the parcels loosely but sealed firmly,
and cook on a baking sheet for about 25 minutes.
Open the cooked fish parcels,
peel away the skin from the top of each fish,
and fillet the top layer of fish.
Turn the fish over, repeat the same process,
and then spoon any juices from the parcel
onto the filleted sea bass and serve with wilted greens.

For wilted greens:
Heat the oil and anchovies in a wok or large pan
and stir until the anchovies seem to start melting into the oil.
Toss in your green veg and stir-fry over fairly high heat
a few minutes at the most,until everything has wilted.