How To Make Ginger & Soy Sea Bass Parcels
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Serves:
Ingredients
- 4 sea bass fillets
- 2 tablespoons ginger, grated
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 4 garlic cloves, minced
- 1 red chili, sliced
- 4 spring onions, sliced
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a small bowl, mix together the ginger, soy sauce, sesame oil, honey, garlic, chili, and spring onions.
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Lay out four large squares of parchment paper.
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Brush each parchment paper with vegetable oil to prevent sticking.
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Place a sea bass fillet in the center of each parchment paper.
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Spoon the ginger and soy marinade over each sea bass fillet, dividing evenly among them.
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Season with salt and pepper to taste.
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Fold the parchment paper over the fillets and crimp the edges to seal the parcels.
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Place the parcels on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
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Carefully open the parcels and serve the sea bass hot, drizzled with any juices from the parcel.
Nutrition
- Calories : 320kcal
- Total Fat : 16g
- Saturated Fat : 2.5g
- Cholesterol : 55mg
- Sodium : 950mg
- Total Carbohydrates : 10g
- Dietary Fiber : 1g
- Sugars : 7g
- Protein : 33g
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