ginger garlic fish in parchment

rachel ray's recipe...YUM-O!

serves 4 hungry ppl
x
Ingredients
parchment paper
4 (6 to 7-ounce) portions sea bass
salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces on an angle
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
4 large cloves garlic, peeled and thinly sliced
3 tablespoons honey
2 tablespoons rice wine vinegar
3 tablespoons tamari sauce (i used soy sauce and added a few drops of sesame seed oil)

Directions
1. Preheat oven to 375 degrees F.
2. Rip off 4 pieces of parchment to form packets each about 12-inches long.
3. Season fish with salt and pepper.
4. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.
5. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish.
6. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients.
7. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.