Ingredients for Ginger Garlic Fish In Parchment
- 4 (12-inch) squares parchment paper
- Sea Bass
- Salt & Freshly Ground Black Pepper
- Scallion
- Shiitake Mushroom
- Gingerroot
- Garlic Cloves
- 2 tablespoons honey
- Rice Wine Vinegar
- Tamari Soy Sauce
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How to Make Ginger Garlic Fish In Parchment
- Preheat oven to 375°F (190°C).
- Cut four 12-inch squares of parchment paper.
- Season each fish fillet (about 6 oz each) with salt and pepper to taste.
- Place one parchment square in a shallow dish. Divide 1/4 cup sliced scallions and 1/4 cup sliced shiitake mushrooms evenly among the four parchment squares. Top with 1 tablespoon thinly sliced ginger and 1 clove minced garlic per packet.
- Place a seasoned fish fillet on top of the vegetables in each packet.
- In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 tablespoon tamari. Pour 1 tablespoon of the sauce over each fish fillet.
- Fold the top of the parchment paper over the filling, then fold in the sides to create a sealed packet. Crimp the edges tightly to prevent leaks.
- Arrange the packets on a baking sheet and bake for 12-14 minutes, or until the fish is cooked through and flakes easily with a fork.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
62g
Fat
5g
Carbs
7g
