Ginger-garlic fish in parchment

  • Preparation Time15 mins
  • Cooking Time14 mins
  • Serves4
  • DifficultyEasy
Greaseproof paper
4 (170 to 200g) portions sea bass
Salt and freshly ground black pepper
1 bunch green onions, cut into 7.5-cm pieces on an angle
225g shiitake mushrooms, stemmed and sliced
7 to 10-cm knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tbsp honey
2 tbsp rice wine vinegar
3 tbsp tamari sauce
Preheat oven to 190C/Gas 5.

1) Rip off 4 pieces of greaseproof paper to form packets each about 30-cm long. Season fish with salt and pepper. Place a piece of greaseproof paper in a shallow dish then in the centre of the paper stack 1/4 of the green onions and shiitakes, layer with slices of ginger and garlic and top with fish.

2) Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the paper then roll the sides in to form a sealed pouch. Repeat with remaining paper and ingredients. Arrange the pouches on a baking tray and roast in hot oven 12 to 14 minutes.

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