Fish with Ginger & Garlic in Parchment

Fish with Ginger & Garlic in Parchment
Fish with Ginger & Garlic in Parchment

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Parchment paper

  • 4

    (6 to 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 to 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

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.

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