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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    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.
    2
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    0.500 onion, minced 1 tsp. (5 mL) chopped ginger 6 shiitake mushroom, 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

    Rate this recipe
    0 Vote
    • Gluten-free
    • Lactose-free
    2
    servings
    0:10
    Preparation
    0:08
    COOKING
    0:18
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 0.500
      onion, minced
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    • 1 tsp.
      (5 mL)
      chopped ginger
    • 6
      shiitake mushroom, minced
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      LARGE BROCCOLI OR BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g OR SWEET NANTES CARROTS 454 g

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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
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    • 1 tsp.
      (5 mL)
      sesame oil
    • 1 Tbsp.
      (15 mL)
      white wine
    • 4
      sprigs of coriander
    Imprimer ma sélection

    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

    Legal Notice

    Gluten-free recipes

    Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

    Lactose-free recipes

    Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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