Ginger/Garlic Fish in Parchment
- Ready In:
- 24mins
- Ingredients:
- 10
- Yields:
-
4 packets
- Serves:
- 4
ingredients
- parchment paper
- 4 (793.78 g) portions sea bass
- salt & freshly ground black pepper
- 1 bunch scallion, cut into 3-inch pieces on an angle
- 226.79 g shiitake mushroom, stemmed and sliced
- 3-4 inch gingerroot, peeled and thinly sliced
- 4 large garlic cloves, peeled and thinly sliced
- 44.37 ml honey
- 29.58 ml rice wine vinegar
- 44.37 ml tamari soy sauce
directions
- Preheat oven to 375 degrees F.
- Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
- 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.
- Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
- Fold over the top of the parchment then roll the sides in to form a sealed pouch.
- Repeat with remaining parchment and ingredients.
- Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.
Questions & Replies
Got a question?
Share it with the community!