Baked Cod Parcels with Ginger, Lime & Soy
Difficulty : Super easy
Preparation time:
15m
Cooking time:
20m
I love cooking fish in paper parcels, it always cooks the fish to perfection! There are so many different flavour combinations you can put into your paper parcels but this yummy baked cod with ginger, lime & soy is one of my favourites!
It's so handy to whip up during the week, looks and tastes amazing and is super healthy! You could easily swap the kale for spinach if you like.
This recipe serves 1 but just double the quantities to make it for 2 people!
Ingredients
For 1 people (
)
Recipe
- 1 Skinless Cod Fillet(s)
- 0.5 tablespoon(s) Grated Ginger
- 1 tablespoon(s) Soy Sauce
- 1 Lime
- 0.5 head of Cauliflower
- 0.5 Red onion
- 1 teaspoon(s) Olive Oil
- 1 teaspoon(s) Fresh Turmeric
- 1 handful(s) Kale
- 4 Cherry tomato(es)
- 1 tablespoon(s) Almond flakes
- Sea Salt
- Black Pepper
- Greaseproof Paper
Nutritional Facts (per serving)
- Kcal: 240 kcal
- Sugars (g): 7g
- Carbs: 22g
- Fat: 5g
- Proteins: 31g
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Directions
- Preheat the oven to 200ºC Fan.
- Finely grate the ginger and add to a large bowl along with the soy sauce and lime juice.
- Add the cod fillet to the bowl and spoon over the marinade so the fish is coated and leave to soak in the marinade while you prepare the rest of the dish.
- Break the cauliflower into florets and place in a food processor. Do not overload the food processor as it will be really hard to break down the cauliflower, do it in batches if you need to.
- Blitz the cauliflower until you get a rice-like consistency.
- Heat the olive oil in a pan over a medium heat. Finely chop the onion and add to the pan.
- Stir-fry for a few minutes until the onion is softened and then add the cauliflower rice and turmeric. Season, stir and cook for another few minutes, until the cauliflower has coloured from turmeric, then take it off the heat.
- Meanwhile add the flaked almonds to a dry frying pan over a high heat and toast for a few minutes until golden. Quickly remove from the heat before they burn and tip into the pot with the cauliflower rice. Stir together.
- Tear the kale from it's woody stalks and rinse.
- Halve the cherry tomatoes.
- Tear a large rectangle piece of greaseproof paper and place on a baking sheet. Scrunch up the sides of the paper to make a large paper tray.
- Now it's time to build up our paper parcels! First add a large handful of the kale, then spoon over the cauliflower rice and then scatter with the cherry tomatoes.
- Lastly place the cod fillet on top. Pour over any of the leftover marinade! Add a pinch of sea salt and grind some black pepper over the fish.
- Take the edges of the paper tray and now close the whole parcel by scrunching the sides together to make a tightly sealed but baggy parcel.
- Bake for 20 minutes in the preheated oven, until the fish is cooked through.
- Serve in the paper parcel!
Tags:
Fish en papillote , baked cod, fish parcels
