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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 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

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  • 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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    CARROTS OR YELLOW ONIONS

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    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1 tsp.
    (5 mL)
    chopped ginger
  • 6
    shiitake mushroom, minced
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    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g PRODUCT OF ONTARIO


  • 2
    skinless barramundi fillets
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    BETTERFISH BARRAMUNDI FILLETS

    BETTERFISH BARRAMUNDI FILLETS

    $9.99 ea.

    FROZEN, 340 g



  • Salt and pepper to taste
  • 1 tsp.
    (5 mL)
    rice vinegar
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    COLAVITA BALSAMIC VINEGAR

    COLAVITA BALSAMIC VINEGAR

    $3.49 ea.

    500 ml SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    lemon juice
  • 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

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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.

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