Citrus Ginger Fish Wrapped in Parchment

  • Servings: 4
  • Rating:


  • 4 firm, white fish fillets (sea bass, halibut
  • or red snapper), about 1-1/2 pounds
  • 3 tablespoons Kikkoman Less Sodium Soy Sauce
  • 1/2 teaspoon finely grated fresh orange peel
  • 2 tablespoons orange juice
  • 1 teaspoon Oriental sesame oil
  • 1/2 teaspoon grated fresh ginger root
  • 1 large green onion and top, julienned


Cut parchment paper into four 14-inch squares; fold each square in half. Unfold; place 1 fillet next to crease of each square.

Combine less sodium soy sauce, orange peel and juice, sesame oil and ginger; spoon mixture evenly over fillets and sprinkle with green onion.

Fold parchment over fish; roll and crimp edges together tightly. Place packages on large baking sheet; let stand 15 minutes.

Bake in 450ºF. oven 7 minutes, or until fish flakes easily with fork.

Transfer packages to individual plates; unroll and pull back edges to serve.