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Gingered Sea Bass En Papillote Recipe
|Grated ginger||2 Teaspoon|
|Lemon juice||2 Teaspoon|
|Reduced sodium soy sauce||1 Teaspoon|
|Peanut oil||1 Teaspoon|
|Sea bass fillets||4 (5 Ounce Each)|
|Mushrooms||2 Ounce, thinly sliced|
|Green onions||2 , thinly sliced|
Serving size: Complete recipe
Calories 751 Calories from Fat 169
% Daily Value*
Total Fat 19 g29.1%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 278.8 mg
Sodium 634.4 mg26.4%
Total Carbohydrates 10 g3.5%
Dietary Fiber 1.7 g6.8%
Sugars 6 g
Protein 128 g256%
Vitamin A 44.1% Vitamin C 28.8%
Calcium 8.8% Iron 16.1%
*Based on a 2000 Calorie diet
In a small bowl, whisk togetherthe ginger, lemonjuice, soy sauce, oil, and honey.
Place each fillet in the centerof a 12 inch square of parchment paper oraluminum foil.
Scatter 1/4 of the mushrooms and green onions over each and spoon 1/4 of the ginger mixture on top.
Fold the paper around the fish to make closed packets.
2 Place the packets on a baking sheet and bake for 8 to 1 0 minutes.
To test for doneness, open one packet carefully (watch for steam) and see if the fish flakes easily with a fork.
When done, transfer the packets to dinner plates, cut an X in the center of each one with a sharp knife, and carefully peel back the paper