Ginger/Garlic Fish in Parchment

CassandraLynne11's Note:

From Rachael Ray's 30 minute meals

• Total Time: 24 mins
• Prep Time: 10 mins
• Cook Time: 14 mins

Ingredients:

Serves: 4

Yield: 4.0 packets

• parchment paper
• 4 (7 ounce) portions sea bass
• salt & freshly ground black pepper
• 1 bunch scallion , cut into 3-inch pieces on an angle
• ½ lb shiitake mushroom , stemmed and sliced
• 3 -4 inches gingerroot , peeled and thinly sliced
• 4 large garlic cloves , peeled and thinly sliced
• 3 tablespoons honey
• 2 tablespoons rice wine vinegar
• 3 tablespoons tamari soy sauce

Directions:

1. Preheat oven to 375 degrees F.
2. Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
3. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
4. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
5. Fold over the top of the parchment then roll the sides in to form a sealed pouch.
6. Repeat with remaining parchment and ingredients.
7. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

Reviews

[Oishi]

easy and teenagers liked this one. Used scallops and regular mushrooms and lite soya. I also grated the ginger and garlic in the sauce. I think I'm going to add some chili flakes next time to give more flavour.