Baked Fish in Parchment Paper

Name: Baked Fish in Parchment Paper
Ingredients: Ingredients; Reynolds® Parchment Paper; 1-1/2 pounds fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick; 1/4 cup reduced-sodium chicken broth; 2 tablespoons hoisin sauce; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon sugar; 2 teaspoons cornstarch; 2 teaspoons Asian chili garlic sauce (optional); 2 teaspoons toasted sesame oil; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; 4 12-inch squares parchment paper; 3 green onions, cut into thin strips; 1 carrot, cut into thin strips; Hot steamed rice; Cook; 1.Bake in a 400 degrees F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice.; Prep; 1.In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.; 2.Place one portion of fish in middle of parchment paper square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of p

Baked Fish in Parchment Paper was pinched from <a href="http://www.reynoldskitchens.com/easy-recipes/recipe-items/fish-in-parchment/" target="_blank">www.reynoldskitchens.com.</a>

"Want an easy recipe for baked fish? Find out how you can use parchment paper to prepare and cook fish and a number of easy recipes with tips from Reynolds Kitchens..."

INGREDIENTS

•

Ingredients

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Reynolds® Parchment Paper

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1-1/2 pounds fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick

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1/4 cup reduced-sodium chicken broth

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2 tablespoons hoisin sauce

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2 tablespoons reduced-sodium soy sauce

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1 tablespoon sugar

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2 teaspoons cornstarch

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2 teaspoons Asian chili garlic sauce (optional)

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2 teaspoons toasted sesame oil

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1 teaspoon grated fresh ginger

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1 clove garlic, minced

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4 12-inch squares parchment paper

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3 green onions, cut into thin strips

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1 carrot, cut into thin strips

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Hot steamed rice

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Cook

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1.Bake in a 400 degrees F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice.

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Prep

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1.In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.

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2.Place one portion of fish in middle of parchment paper square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of p

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