Katrina's Ginger Garlic Fish

I have to give props to Katrina for this recipe. It is AMAZING and not nearly as hard as it sounds. Easy to prep ahead and then just heat and serve.

Ginger-Garlic Fish in Parchment

3 tblspns Honey
2 tblspns rice wine vinegar
3 tblspns tamari
1 bunch scallions, roots trimmed, cut into 3-inch pieces on an angle
¾ lb shiitake mushrooms, stemmed and sliced
3 – 4 inches of fresh ginger root, peeled and thinly sliced
4 large garlic cloves, peeled and thinly sliced
4 sea bass fillets (I usually ask what they recommend as a substitute for sea bass - something lower in mercury)
Black pepper

Preheat oven to 375

Rip off 4 pieces of parchment about 12 inches long to form packets. In a small bowl combine the honey, vinegar, and tamari.

Place a piece of parchment in a shallow baking dish for stability, then stack one quarter of the scallions and shiitakes in the center of the paper. Layer with slices of ginger and garlic and top with a fish fillet. Season with pepper, then bring the parchment together over the fish and fold the top down twice to seal. Roll in the sides to form a sealed pouch. Repeat with the remaining ingredients. Arrange the parchment pouches on a baking sheet and roast for 12 – 14 minutes.