Ginger-Garlic Fish in Parchment

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Feel Good Supper

Rated: 4 stars out of 5Rate itRead users' reviews (42)

Cook Time:
14 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 14 min
Total:: 29 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Pan Crispy Striped Bass with Brown Butter, Lump Crab Meat and Shiitake -- Watercress Salad

Picture of Ginger-Garlic Fish in Parchment Recipe

Photo: Ginger-Garlic Fish in Parchment

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 29

View all 29 Seafood Collections

Comments & Reviews

recipe Ginger-Garlic Fish in Parchment
Deborah Chelsea, MI 02-06-2010
Flag

Great!
Rated: 5 stars out of 5

I will definitely make this again! I didn't see the show, but the video Food Network has on the web was very helpful. I... liked the idea of using a shallow bowl to wrap the packages. I substituted ocean perch because that's what we had and I served it over rice. Even my picky teenage son commented on how tender the fish was. I minced the garlic and ginger after reading some of the other reviews and it was very tasty. I'm thinking I may add some shredded carrots next time. Thank you Rachel!Read more
recipe Ginger-Garlic Fish in Parchment
Kerri Honolulu, HI 01-26-2010
Flag

Delicious!
Rated: 5 stars out of 5

My family (including two boys under five) loved this dish. Scrumptious new take on fish, my whole family was amazed. Easily... tweaked to fit anybody's tastes and an impressive presentation, will definitely be preparing again.Read more
recipe Ginger-Garlic Fish in Parchment
CHERYL Washington, PA 01-23-2010
Flag

Great
Rated: 5 stars out of 5

Even my husband who usually doesn't like fish loved it!
recipe Ginger-Garlic Fish in Parchment
Jon Grand Rapids, MI 01-08-2010
Flag

Delicious!
Rated: 5 stars out of 5

This is probably the tastiest way to prepare fish I've ever tried. I used salmon instead of bass as per my boyfriend's... preferences, and had to omit the ginger because I found out that the ginger root I had been holding onto had gone bad. To top it all off, I had to keep the meal warm in the toaster oven for nearly 30 min after cooking because he was late for dinner. In spite of all these setbacks, the fish came out perfectly cooked and flavorful.Read more
recipe Ginger-Garlic Fish in Parchment
Emily Muncie, IN 01-07-2010
Flag

YUM-O!
Rated: 5 stars out of 5

The mushrooms and fish just absorbed all the wonderful ginger and garlic flavors. The fish just flaked apart and melted in my... mouth! I made this with the Lemon-Chive Noodles and could not have asked for a more FLAVORFUL or LIGHT dinner menu! Absolutely a keeper!Read more
recipe Ginger-Garlic Fish in Parchment
Katie Brookline, MA 12-29-2009
Flag

Very solid recipe!
Rated: 4 stars out of 5

This recipe went over very well with our family of both fish lovers and likers. The ginger is NOT edible unless you're into... super spicy slices of heaven. The fish cooked for 21 minutes (the filets were thick) and was perfect. It was not done for us after 14. We'll 100% make this again. Read more