Ginger/garlic Fish In Parchment

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

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

Recipe

• 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.