1 Video | Photo: Ginger-Garlic Fish in Parchment Recipe
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.
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By Legallmom2
on March 09, 2013
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This recipe was a hit! Rarely do my 7 year old and 11 year old agree on a meal. They loved this and my husband had seconds. It definitely goes into our rotation. I did use salmon instead of sea bass and I didn't have scallions so I used shallots and even added a little cilantro on top. I may also consider using more mushrooms next time as they take on the flavor nicely.
By leiannb
Palm Beach Gard...
on January 28, 2013
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I have made this recipe a lot. It is excellent and every time I make it, people rave about it! I prepare the fish exactly as the recipe is written and I use Chilean sea bass which is pretty pricy at about $26/lb. It is so worth it however, because it is such a thick, buttery, and decadent white fish. I live in South Florida where you can get fresh fish all the time. This recipe for sea bass is better than some sea bass I've had in restaurants around West Palm Beach!
By Sustenance
Freeport, FL
on May 31, 2012
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I joined this website just so that I could share my thoughts about this dish in particular. I loved this dish! I made it exactly as the recipe calls for except that I used fresh Flounder instead of Bass. It was very easy to prepare. I did all my prep work in the afternoon so in the evening we just threw it together. I served it with rice and a salad with ginger dressing. The portions were perfect for 4 people. My family (with kids ages 12 and 22 enjoyed this dish very much. Total keeper and I will share this recipe with family and friends.
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