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Ginger-scented barramundi en papillote https://www.metro.ca/userfiles/image/recipes/barramund-papillote-gingembre-4877.jpg PT10M PT08M PT18M
Trim the barammundi and slice into fillets. Place the minced onions, ginger and mushrooms in the centre of a 16 in. (40 cm) sheet of foil wrap. Cover with the barramundi fillets and season with salt and pepper. Pour over the rice vinegar, lemon juice, sesame oil and white wine. Add the fresh coriander. Seal en papillote by folding the foil in half lengthwise to close, then roll the edges together to seal the packet. Bake in the oven at 375°F (190°C) for about 8 minutes.
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0.500 onion, minced 1 tsp. (5 mL) chopped ginger 6 shiitake mushrooms, minced 2 skinless barramundi fillets Salt and pepper to taste 1 tsp. (5 mL) rice vinegar 1 tsp. (5 mL) lemon juice 1 tsp. (5 mL) sesame oil 1 Tbsp. (15 mL) white wine 4 sprigs of coriander
Ginger-scented barramundi en papillote

Ginger-scented barramundi en papillote

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  • Gluten-free
  • Lactose-free
2
servings
0:10
Preparation
0:08
COOKING
0:18
TOTAL TIME

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Ingredients

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  • 0.500
    onion, minced
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  • 1 tsp.
    (5 mL)
    chopped ginger
  • 6
    shiitake mushrooms, minced
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  • 2
    skinless barramundi fillets

  • Salt and pepper to taste
  • 1 tsp.
    (5 mL)
    rice vinegar
  • 1 tsp.
    (5 mL)
    lemon juice
  • 1 tsp.
    (5 mL)
    sesame oil
  • 1 Tbsp.
    (15 mL)
    white wine
  • 4
    sprigs of coriander
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Preparation

Trim the barammundi and slice into fillets.

Place the minced onions, ginger and mushrooms in the centre of a 16 in. (40 cm) sheet of foil wrap.

Cover with the barramundi fillets and season with salt and pepper. Pour over the rice vinegar, lemon juice, sesame oil and white wine. Add the fresh coriander. Seal en papillote by folding the foil in half lengthwise to close, then roll the edges together to seal the packet.

Bake in the oven at 375°F (190°C) for about 8 minutes.

Source : Metro

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