Ginger/Garlic Fish in Parchment |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
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From Rachael Ray's 30 minute meals 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 |
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 |
Directions:
1. Preheat oven to 375 degrees F.
2. Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
3. 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.
4. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
5. Fold over the top of the parchment then roll the sides in to form a sealed pouch.
6. Repeat with remaining parchment and ingredients.
7. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.
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