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Prep: 16 Cook: 12 Wait: 0 Serving: 4
Ingredients | 11 total
- 1 teaspoon finely grated orange peel (optional)
- 1 ½ teaspoons finely chopped fresh ginger
- 1 teaspoon finely chopped garlic
- 1 teaspoon raw honey or brown sugar
- 2 teaspoons mirin or sake
- ½ pound fresh vegetables (such as trimmed asparagus, cut into 1-inch pieces and/or zucchini, cut in half lengthwise and then sliced into thin half moons)
- 1 teaspoon toasted sesame oilMaggi® Seasoning Sauce
- 2 tablespoons reduced-sodium soy sauce
- 4 (3 to 4 ounces each) skinless fillets of sole, flounder, salmon, cod or other fish
- ¼ cup thinly sliced green onions
- Combine soy sauce, mirin, ginger, garlic, honey, orange peel and oil in small bowl; stir well.
- Arrange four 12 x 16-inch pieces of parchment paper on work surface. Fold each in half and crease.
- Open up and on one half, place fish fillets alongside each crease. Season fish with ground black pepper.
- Top fish evenly with vegetables. Drizzle evenly with soy sauce mixture. Top each with a splash of seasoning sauce.
- Fold parchment paper over, covering fish and vegetables. Fold open edge twice. Fold and pleat all the way around to make an airtight packet. Place packets on rimmed baking sheet.
- Bake at 425° F for 12 to 14 minutes, depending on thickness of fish. Parchment paper should be puffed and lightly browned.
- Fish is done when it’s opaque and flakes easily when tested with a fork.
- Transfer packets to plates. Carefully open packets; sprinkle with green onions.
- Garnish with sesame seeds, if desired. Serve with rice, if desired.
100 calories per serving Serving size: 4
2.88g fat 6.79g carbs 12.61g protein