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Ginger ”Soy” Cod and Asparagus in Parchment Recipe

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Ginger ”Soy” Cod and Asparagus in Parchment image

 

This recipe for Ginger ”Soy” Cod and Asparagus in Parchment, by , is from Aspire Healthy Living: Set for Success, 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!

Contributor:  
Contributor:  
Dr. Peter Rugg

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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