Ingredients

• Four 12-inch squares of aluminum foil
• Four fish filets (6oz each of sea bass, halibut, cod or another firm white fish, thawed)
• 12 asparagus spears, woody ends removed
• ¼ lb. shitake mushrooms, stems removed
• One Tbsp. grated fresh ginger (or 1 tsp. ground ginger)
• One Tbsp. low-sodium soy sauce
• Two Tbsp. mirin (sweetened rice wine) or sake
• Salt & pepper to taste

Directions

• Preheat over to 400 degrees. Lay foil pieces on a counter and place a fillet in the middle of each one. Scatter the asparagus, mushrooms and ginger on top of the fish. Drizzle each fillet with soy sauce and mirin and season with a pinch of salt and pepper. Fold the foil over the ingredients and crimp the edges to seal. Place the packets on a large baking sheet and bake for 15 minutes. Check with a fork to see if fish is flaky. You may need to bake an additional 5-10 minutes depending on the thickness of the fillets. When done, place the entrée on a plate and pour any liquid in the foil on top of fish.