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

Spinach Stuffed Pork Tenderloin

Posted By Amy

I got this one from Rachael Ray — she called it a “fancy fakeout” and it totally is.  It is incredibly easy and delish!  It looks really good.  The filling also makes more than I can usually use in the two tenderloins.  (FYI — they come two in a pack in case you’ve never bought them) I often save the extra and use it on top of chicken breasts the next nights.

Spinach Stuffed Pork Tenderloin

  • 1 package of 2 pork tenderloins (about 2 pounds), you can ask your butcher to butterfly it for you or do it yourself
  • 1/4 cup honey
  • 1/2 cup whole grain mustard
  • 4 tablespoons butter
  • 3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor (or you can tear the bread up with your hands into little bits)
  • 2 tablespoons butter, melted
  • 2 boxes frozen spinach, defrosted, drained and squeezed dry
  • Salt and freshly ground black pepper
  • 1 orange, juiced and 1/2 zested
  • 1 egg, beaten
  • Extra virgin olive oil (EVOO), for coating tenderloins

Pre-heat the oven 475°F.

Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, thin knife. Place the tenderloin on a cutting board vertically, then slice through the tenderloin lengthwise down the side, about a third of the way through.

Fold that flap open and give it a light pounding using a mallet or the back of a small sauté pan. Turn the cutting board 180° and slice into the tenderloin down the other side, two thirds of the way through, so that it opens up like an accordion or a business letter. Give that side a light pounding, so that the whole tenderloin is flat, rectangular and ready to be stuffed and rolled up. Repeat with other tenderloin.

In a small bowl, combine the honey and mustard.

In a large mixing bowl, add the breadcrumbs, melted butter, spinach, salt, pepper, orange zest and the beaten egg, stir to combine. 

Brush the honey mustard mixture on the inside of the butterflied tenderloins. Spread the spinach mixture evenly over the honey mustard, leaving a one-inch border.

Roll the tenderloins back up and place them seam-side down on a nonstick baking sheet. Coat them with EVOO, salt, pepper and the orange juice, pop them into the oven and roast for 15-20 minutes, or until the internal temperature reaches 140-145°F. Transfer the meat to a cutting board and let it rest.

Spinach Stuffed Pork Tenderloin