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Ginger-Garlic Fish in Parchment


  • Parchment paper

  • 4 (6-7 ounce) portions sea bass

  • 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

  • 3-4-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


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 12-14 minutes.