Ginger-Garlic Fish in Parchment

This is a Rachael Ray recipe and was delicious!  Super easy and healthy with a ton o’ flavor.  This makes enough for four, but can easily be halved or doubled.  I used tilapia filets because they are much more affordable, but you could also use orange roughy…any fish would work and I bet salmon would rock this.


  • Parchment paper
  • 4 (6 to 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 (or whatever mushroom you can find) 
  • 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 (or soy 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.

A side dish of brown rice or steamed veggies would be delicious.


Ginger-Garlic Fish in Parchment

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