Chilean Sea Bass in parchment with Garlic-Ginger sauce

My 20 year old daughter is growing up before my eyes and isn’t home that much for dinner, especially on a Saturday night when her boyfriend wins out over family dinner time (surprise, surprise).  So, it was a nice romantic dinner night for Mark & myself.  I decided to make something a little special for us to enjoy together.  This is what I came up with.  I served it with roasted potatoes and a nice glass of Sauvignon Blanc.

Oh, and with the lights dimmed and a little candle light.

Chilean Sea Bass in parchment with Garlic-Ginger Sauce (for 2)

2 fillets (Sea Bass, Tilapia, Mahi Mahi or your fav white fish)

Toss together:

5 Shitake Mushrooms, sliced thinly

5 button Mushrooms, sliced thinly

1 large Shallot, sliced thinly

2 garlic cloves, minced

1 Tbs grated fresh ginger

Sauce:

3 Tbs honey

2 Tbs Tamari (or soy sauce)

2 Tbs Rice Vinegar

Preheat oven to 375.  Sprinkle the fillet with salt & pepper to taste.  Take 2 large squares of parchment paper, fold in each half and place a fillet just to the Right of the fold.  Pile the mushroom mixture on top of the fillet and pour 1/2 of the sauce over top.  Fold up the parchment into a packet and place packets on a baking sheet.  Bake 14-16 minutes.

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