Ginger-garlic fish in parchment

Rachael Ray

Serves: 4

  • 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

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.

*Chef’s note: YUM! So much flavor. Very simple. This dish may look ugly and plain, but it is delicious. I used tilapia (it’s often the cheapest), and it still stood up well to the flavor. I also used white mushrooms instead of shiitakes and soy sauce in place of the tamari. Just be careful not to eat the slices of ginger….

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