Ginger/Garlic Fish in Parchment

• parchment paper
• 4 (7 ounce) portions sea bass
• salt & freshly ground black pepper
• 1 bunch scallion, cut into 3-inch pieces on an angle
• 12 lb shiitake mushroom, stemmed and sliced
• 3 -4 inches gingerroot, peeled and thinly sliced
• 4 large garlic cloves, peeled and thinly sliced
• 3 tablespoons honey
• 2 tablespoons rice wine vinegar
• 3 tablespoons tamari soy sauce

1. Preheat oven to 375 degrees F.
2. Rip off 4 pieces of parchment to form packets each about 12-inches long.
3. Season fish with salt and pepper.
4. 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.
5. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
6. Fold over the top of the parchment then roll the sides in to form a sealed pouch.
7. Repeat with remaining parchment and ingredients.
8. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

parchment paper, bass, salt, scallion, shiitake mushroom, gingerroot, garlic, honey, rice wine vinegar, soy sauce

Taken from www.food.com/recipe/ginger-garlic-fish-in-parchment-394607 (may not work)