Ginger-Garlic Fish in Parchment

Ingredients

• 4 large cloves garlic peeled thinly sliced
• 3 inch ginger peeled thinly sliced
• 3 tablespoons honey 
• 2 tablespoons rice wine vinegar 
• 4 servings salt and pepper black freshly ground
• 1 bunch scallions cut into 3-inch pieces on an angle
• 24 ounce sea bass 
• 0.5 pound mushroom caps stemmed sliced
• 3 tablespoons tamari sauce 

Equipment

• baking sheet
• oven

Directions

1. Watch how to make this recipe.
2. Preheat oven to 375 degrees F.
3. Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.
4. 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.
5. 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.