GINGER-GARLIC FISH IN PARCHMENT

By peridot728

Ingredients

• Parchment paper
• 4 (6-7 ounce) portions sea bass
• Salt and freshly ground black pepper
• 1 bunch scallions, cut into 3-inch pieces on an angle
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 3-4-inch knob ginger, peeled and thinly sliced
• 4 large cloves garlic, peeled and thinly sliced
• 3 tablespoons honey
• 2 tablespoons rice wine vinegar
• 3 tablespoons tamari sauce

Preparation

Step 1

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 12-14 minutes.

I served with Lemon Chive Noodles (below)

Salt
1 pound whole-wheat fettuccine or pappardelle noodles
2 cups chicken stock
1 tablespoon extra virgin olive oil (EVOO)
2 lemons, zested and sliced
1/2 cup tamari sauce
1 bunch chives, chopped into 1-inch lengths
Freshly ground black pepper
Hot sauce (optional)

Bring a large pot of salted water to a boil add the pasta and cook until just shy of al dente. Drain.

While pasta water comes to a boil, heat the stock, oil, sliced lemon and tamari sauce and allow to reduce over medium-high heat, about 7-8 minutes. Toss cooked pasta with sauce for 1-2 minutes to absorb flavor, add in reserved zest and chives then serve as first course or a side dish. Spice it up with pepper or hot sauce to pass at table.