Ginger/Garlic Fish in Parchment

From Rachael Ray's 30 minute meals

• Ready In: 24 mins
• Serves: 4
• Yields: 4 packets

Ingredients

•  parchment paper
• 4 (7 ounce)  portions  sea bass
•  salt & freshly ground black pepper
• 1  bunch scallion, cut into 3-inch pieces on an angle
• 1⁄2 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.