Tasty Tuesday: Ginger Garlic Fish in Parchment
Cooking in parchment is a method I have always been curious to try. So I did. And it was delicious. It is a really healthy way to cook fish and cleanup is a breeze. Try this basic recipe and add your own touch—spinach or bok choy, red peppers and other vegetables could be roasted in the same packet and would make a delicious addition to this quick and healthy meal. Enjoy!
Ginger Garlic Fish in Parchment
- Parchment paper
- 2 thick portions cod or sea bass
- Salt and pepper
- 1 bunch scallions, cut into 3-inch pieces
- 1/2 pound shiitake mushrooms or other non-button variety, stemmed and sliced
- 3 inch knob ginger, peeled and super thinly sliced or grated
- 3 garlic cloves, peeled and thinly sliced or grated
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 tablespoons tamari or reduced sodium soy sauce
Preheat oven to 375 degrees
Rip off 2 generous 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 1/2 of the scallions and mushrooms, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/3 of the sauce over each fish filet. Fold over the top of the parchment then roll the sides in to form a sealed pouch—or feel free to fold then staple if your rolling isn’t working. Repeat with remaining parchment and other piece of fish. Arrange the pouches on a baking sheet and roast in hot oven for about 15 minutes or so, depending on the thickness of your fish filets (ours were thick!). Remove from parchment and top with remaining sauce. Serve with brown rice or quinoa. Devour.