Ginger/Garlic Fish in Parchment Recipe

Name: Ginger/Garlic Fish in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 12 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

Servings: persons

parchment paper
4 (7 ounce) portions sea bass
salt & freshly ground black pepper
1 bunch scallion, cut into 3-inch pieces on an angle
12 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

1
Preheat oven to 375 degrees F.
2
Rip off 4 pieces of parchment to form packets each about 12-inches long.
3
Season fish with salt and pepper.
4
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.
5
Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
6
Fold over the top of the parchment then roll the sides in to form a sealed pouch.
7
Repeat with remaining parchment and ingredients.
8
Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: parchment paper, 4 (7 ounce) portions sea bass, salt & freshly ground black pepper, 1 bunch scallion, cut into 3-inch pieces on an angle, and more.

Yes, Ginger/Garlic Fish in Parchment falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger/Garlic Fish in Parchment

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