Black Seabass with Vegetables En Papillote
1 4-inch piece ginger, peeled and minced
6 garlic cloves, minced
2 tablespoons toasted sesame oil
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons honey
4 scallions, trimmed and chopped
1 ½ cups shitake mushrooms, stemmed and thinly sliced
1 ½ cups broccoli florets, cut in half
¾ cup edamame, shelled
4 8-ounce black seabass fillets
Sea salt and freshly ground black pepper
Preheat oven to 400ᵒF.
In a medium bowl, whisk together the ginger, garlic, sesame oil, tamari, rice vinegar, mirin, honey and scallions.
Place the seabass fillets in a shallow dish and cover with the marinade. Refrigerate for 20 minutes, flipping fillets after 10 minutes.
In a large bowl, toss together the mushrooms, broccoli, and edamame. Set aside.
Fold 4 14x12-inch pieces of parchment paper in half. Using scissors, cut paper into a heart shapes. Unfold the hearts and place an equal amount of vegetables in the center of each. Top with a seabass fillet and season with salt and pepper. Fold the parchment over the filling. Starting with a corner, make small folds around the edge to form a sealed packet. Place packets on a baking sheet. Roast the packets for 20 minutes.
Serve immediately, unwrapping packets right before eating.