Friday, February 1, 2013

Ginger-Garlic Fish in Parchment

Love this recipe. Was so easy to get everything prepped while I had a few free minutes and just threw it in the oven when it was time to eat. The fish is so flavorful after steaming in the delicious sauce. Best part - no butter or oil and you don't even miss it. We ate ours over brown rice and with some steamed veggies. So tasty!

Ginger-Garlic Fish in Parchment
Recipe and picture from

  • Parchment paper (I found foil to work better.)
  • 4 (6 to 7-ounce) portions sea bass (You can use any fish. I've used petrale sole and tilapia.)
  • 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 (Use any kind of mushrooms.)
  • 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
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.