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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Ginger ”Soy” Cod and Asparagus in Parchment Recipe

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This recipe for Ginger ”Soy” Cod and Asparagus in Parchment is from The Aspire Healthy Living Team Presents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cod loins, or 1½ lb (24oz) of cod cut into 4 equal-sized pieces
1 bunch asparagus, trimmed of tough ends and sliced into ½-inch pieces
8 cups fresh spinach
2 scallions, sliced thinly
2 cloves garlic, minced
1 tbsp fresh or jarred ginger, grated or minced
2 tbsp coconut aminos "Faux Soy"
1 tbsp toasted sesame oil
Salt and pepper to taste
Directions:
Directions:
STEP 1:
Tear off four pieces of parchment paper, approximately 12 inches long
STEP 2:
Pile two cups of spinach on the bottom of each piece of parchment paper, then top
with a piece of fish.
STEP 3:
Top fish with asparagus and scallion.
STEP 4:
In a small bowl, whisk together coconut aminos, sesame oil, garlic, ginger,
and salt and pepper.
STEP 5:
Top each fish filet with an equal amount of the sauce mixture.
STEP 6:
Wrap up each parchment paper into little packets, folding the edges tightly
to seal in the vegetables and fish.
STEP 7:
Bake at 425° F for about 15 minutes.

The vegetables should be tender and the fish should be cooked through. Open parchments carefully over a plate and drizzle the sauce from the parchments over the fish and vegetables.
Number Of Servings:
Number Of Servings:
4

 

 

 

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