| Level: | Easy |
| Total: | 29 min |
| Prep: | 15 min |
| Cook: | 14 min |
| Yield: | 4 servings |
Ingredients
- 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
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 285 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 38 g |
| Cholesterol | 76 mg |
| Sodium | 893 mg |
Reviews
Even the kids loved it. I used cod bc that was what looked fresh and was 1/3 of the price. Loved it so much that I drank the broth. Healthy, fast, delicious, minimal mess.
I added thinly sliced jalapeños to the adults fish. I don’t care for mushrooms so I put grape tomatoes in mine. Devine.
Struggled keeping little packets closed, didn’t matter… still turned out perfect.
I added thinly sliced jalapeños to the adults fish. I don’t care for mushrooms so I put grape tomatoes in mine. Devine.
Struggled keeping little packets closed, didn’t matter… still turned out perfect.
This a go to recipe that I have used often. The fish, I use cod, came out flakey and tender. This is also a dish I can prep in advance and when ready, pop it in the oven.
I loved this recipe and followed it as written with the exception of adding cilantro. I will make it again and aI will make it for company, it was good and very quick to prepare!!
Made this for dinner this evening. Used snapper instead of sea bass because the market had none. Made the recipe as written, but added flat 1/4″ planks of eggplant, zucchini, and yellow summer squash. This was delicious and we made a meal of it as it stood. The sauce was out of this world. I may try it with rice or couscous next time. I will definitely make this again and again. So simple, yet so impressive with the packets. We loved it. This recipe will work well with any fish, shrimp, chicken breast filets, and thinly sliced pork loin. The possibilities are endless.
This recipe was a hit! Rarely do my 7 year old and 11 year old agree on a meal. They loved this and my husband had seconds. It definitely goes into our rotation. I did use salmon instead of sea bass and I didn’t have scallions so I used shallots and even added a little cilantro on top. I may also consider using more mushrooms next time as they take on the flavor nicely.
I have made this recipe a lot. It is excellent and every time I make it, people rave about it! I prepare the fish exactly as the recipe is written and I use Chilean sea bass which is pretty pricy at about $26/lb. It is so worth it however, because it is such a thick, buttery, and decadent white fish. I live in South Florida where you can get fresh fish all the time. This recipe for sea bass is better than some sea bass I’ve had in restaurants around West Palm Beach!
I joined this website just so that I could share my thoughts about this dish in particular. I loved this dish! I made it exactly as the recipe calls for except that I used fresh Flounder instead of Bass. It was very easy to prepare. I did all my prep work in the afternoon so in the evening we just threw it together. I served it with rice and a salad with ginger dressing. The portions were perfect for 4 people. My family (with kids ages 12 and 22 enjoyed this dish very much. Total keeper and I will share this recipe with family and friends.
I used this recipe as a “technique” when I saw the show.
I used Red Snapper and zucchini, summer squash, scallions, carrots, sweet peppers, lemon slices and garlic. For the sauce I used lemon juice, balsamic vinegar, white wine, and fresh herbs(parsley, basil, rosemary, thyme. It was delicious! The fish cooks perfectly!
I used Red Snapper and zucchini, summer squash, scallions, carrots, sweet peppers, lemon slices and garlic. For the sauce I used lemon juice, balsamic vinegar, white wine, and fresh herbs(parsley, basil, rosemary, thyme. It was delicious! The fish cooks perfectly!
Everyone in my family loved this dish.I used Albacore in place of the bass and turned out amazing
I LOVED IT! I used Salmon as it is my husband’s favorite and it was wonderful. I served it on top of coconut rice.