Ingredients:
- 2 fresh white fish filets (cod, halibut, your favorite)
- 4 tsp. sesame oil, divided
- 2 tbsp. soy sauce
- 20 thin slices of ginger root
- 1 scallion, chopped
- Salt and pepper
Directions:
- Preheat oven to 375 degrees Fahrenheit. Have ready two pieces of aluminum foil, each big enough to fit the fish filet in the middle with about 5 inches of foil on either side.
- Place one fish filet in the middle of one sheet of foil.
- Drizzle 2 tsp. of sesame oil on top of each filet and gently rub it all over the fish with your fingertips then flip the filet over to coat the other side with the excess sesame oil that has dripped onto the foil. Drizzle 1 tbsp. of soy sauce on top (I found this too be a bit too much soy, so next time I would reduce it to about 1/2 tablespoon) then add 10 slices of ginger to each, half the chopped scallions, and season with salt and pepper.
- Bring up the two long sides of the aluminum foil to a tent then together, roll them down while bringing the two other sides up so the liquid doesn't drip out. You should get a nice little pouch/packet.
- Repeat with the other filet.
- Place both foil packets on a baking sheet and bake fish for 10-15 minutes or until fish is cooked through and flaky. (I had to cook mine for almost 20.)
- Carefully unwrap the fish from the package. There is HOT liquid that may come out from either side so be careful!
- Serve hot over a bed of rice, veggies, or a salad.
Notes:
Depending on the size of your filets, you may not need to cook them as long as 15 minutes, or you may need to cook them longer. To check up on the fish after 10 minutes, gently open the pouch from the top and use a fork to prick into the middle of the filet to see if it's still raw.
*www.tablefortwoblog.com
