GINGER/GARLIC FISH IN PARCHMENT

Ginger/Garlic Fish in Parchment image

Provided by CassandraLynne11

Categories Bass

Time 24m

Yield 4 packets, 4 serving(s)

Number Of Ingredients 10

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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

Steps:

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.