Ginger/Garlic Fish in Parchment

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

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.

3. 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. 4

   Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.

5. 5

   Fold over the top of the parchment then roll the sides in to form a sealed pouch.

6. 6

   Repeat with remaining parchment and ingredients.

7. 7

   Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.