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Ginger-Garlic Fish in Parchment

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  • Level: Easy
  • Total: 29 min
  • Prep: 15 min
  • Cook: 14 min
  • Yield: 4 servings
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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


  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. 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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