Ginger-Garlic Fish in Parchment

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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.

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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!

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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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I used this recipe as a "technique" when I saw the show.
I used Red Snapper and zucchini, summer squash, scallions, carrots, sweet peppers, lemon slices and garlic. For the sauce I used lemon juice, balsamic vinegar, white wine, and fresh herbs(parsley, basil, rosemary, thyme. It was delicious! The fish cooks perfectly!

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Everyone in my family loved this dish.I used Albacore in place of the bass and turned out amazing

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I LOVED IT! I used Salmon as it is my husband's favorite and it was wonderful. I served it on top of coconut rice.

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Love the concept. I used asparagus, crimini mushrooms, scallions and red bell pepper strips, with salmon, soy sauce, fresh lemon juice and evoo. Just delicious. My husband says I'm a gourmet chef. Haha. Thanks, Rachael, for making me look like one!

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Made this last night! I hardly ever log on to write a review..if you followed the recipe as described you can't go wrong! Full of flavor!! I only had tilapia on hand and it still came out delicious.... Next time I will omit the ginger as my husband is not a huge fan of it. I loved it as is....

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Made this recipe last night. Took one bite and threw it out in the trash. What a waste of food, money and time. Will never try this womans recipes again. YUCK!!!!

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To respond to ChicagoLarry's questions, you can certainly serve the fish in the parchment paper or you can remove it and plate it. If you do have a neat wrapping, I suggest cutting it open with scissors along the top and serving, parchment and all, on a plate for that rustic appeal. You just want to do whatever looks most appetizing to you. To your second question, you can prep the ingredients ahead of time, but would not put everything together too far in advance. Anytime you add acid to raw fish, it begins to "cook" the fish. So you could probably put it all together without the sauce an hour or so in advance and then add the sauce and close the packets up shortly before cooking. Others may have additional suggestions, but hope this helps.