Asian-style Fish Wrapped in Parchment

Parchment paper

4 firm, white fish fillets (sea bass, halibut or red snapper), about 1 1/2 pounds, rinsed, patted dry

3 tablespoons low-sodium soy sauce

1/2 teaspoon orange peel, finely grated

2 tablespoons orange juice

1 teaspoon sesame oil

1/2 teaspoon fresh ginger root, grated

1 large green onion and top, julienned

Cut the parchment paper into four 14-inch squares; fold each square in half. Unfold; place 1 fillet next to the crease of each square.

In a small bowl, combine the soy sauce, orange peel, orange juice, sesame oil and grated ginger and stir well. Spoon the mixture evenly over each fillet and sprinkle with green onion.

Fold the parchment over the fish; roll and crimp the edges together lightly.

Place the packages on a large baking sheet; let stand 15 minutes while preheating oven to 450 degrees. Bake until the fish flakes easily with a fork, about 10 minutes. Transfer packages to individual plates; unroll and pull back the edges to serve.

Makes 4 servings.