Steamed Seabass or tilapia fillet: chinese restaurant style

This uses a french cooking method called "En Papillote" to steam the fish. Who needs a steamer now?!

Time: 30 min or less.

Ingredients:

• 1 Fillet of seabass or tilapia
• 1 Stalk of green onions, cut in 3 inch strips
• Pinch Salt & Pepper (preferably white pepper)
• 5 tbsp Avocado oil
• 1in x.5in Ginger, chopped into little strips
• 3 tbsp Soy Sauce

Directions:

1. Preheat oven to 400 degrees.
2. In a large piece of foil, line the surface with oil (1 tbsp). Place cleaned fish fillet onto oil-lined foil.. Season fish with salt and pepper. Pour 2 tbsp of water on fish and an additional 1 tbsp oil over fish. Sprinkle 1/2 the ginger and 1/2 the green onions over the fish. Seal the fish inside the foil making sure no holes present for moisture to escape.
3. Place fish in oven for 15 min.
4. While fish is cooking, place 3 tbsp oil in a sauce pan, medium high, with the rest of the ginger and green onions until ginger bubbles.
5. When fish is done, drizzle prepared oil over fish and add soy sauce over fish.

I found this picture online, but this is what it really looked like. for real!