Ginger Garlic Sea Bass in Parchment Recipe

From Rachael Ray's 30 minute meals 
 by CassandraLynne11 
24 min | 10 min prep  SERVES 4 , 4 packets 

parchment paper 
4 (7 ounce)  portions sea bass 
salt & freshly ground black pepper 
 1 bunch scallion, cut into 3-inch pieces on an angle 
 1/2 lb shiitake mushroom, stemmed and sliced 
 3-4 inches gingerroot, peeled and thinly sliced 
 4 large garlic cloves, peeled and thinly sliced 
 3 tablespoons honey 
 2 tablespoons rice wine vinegar 
 3 tablespoons tamari soy sauce 

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 
scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
Combine the honey, vinegar and tamari and pour 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.