Cod With Asparagus Ginger And Spring Onion In Parchment Recipes

PACKAGE-PARCELED COD

Steps:

• Preheat the oven to 350 degrees F.
• Lay out 1 large sheet (about 16 inches by 12 inches) of parchment paper. Place 4 of the asparagus spears in the center of the paper, then 1 fish fillet on top and then a slice of lemon. Season with salt and pepper, 1 tablespoon of the lemon juice, 1 tablespoon of the olive oil and 1 sprig of the thyme. Fold over the ends of the parchment to enclose the fish. Place on a rimmed baking sheet. Repeat with the remaining ingredients.
• Bake for 12 to 15 minutes, or until the fish reaches 130 to 135 degrees F on a thermometer.

STEAMED FISH WITH GINGER & SPRING ONION

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut a large rectangle of foil, big enough to make a large envelope. Place the pak choi on the foil, followed by the fish, then the ginger and garlic. Pour over the soy sauce and rice wine, then season.
• Fold over foil and seal the 3 edges, then put on a baking sheet. Cook for 20 mins, open the parcel and scatter over the spring onions and coriander. Serve with brown rice and squeezed lime juice.

COD AND ASPARAGUS BAKE

Steps:

• Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.

STEAMED COD WITH GINGER AND SCALLIONS

Steps:

• In a large skillet, combine 3 tablespoons rice vinegar, 2 tablespoons soy sauce, and 2 tablespoons finely grated peeled fresh ginger.
• Season both sides of 4 skinless cod fillets (6 to 8 ounces each) with coarse salt and ground pepper; place in skillet with vinegar mixture. Bring to a boil; reduce heat to a gentle simmer. Cover; cook until fish is almost opaque throughout, 6 to 8 minutes.
• Meanwhile, cut green parts of 6 scallions into 3-inch lengths; thinly slice lengthwise. Scatter over fish; cook (covered) until fish is opaque throughout and scallions are just wilted, about 2 minutes more.

BAKED COD PICCATA WITH ASPARAGUS

Steps:

• Place asparagus in an ungreased 11x7-in. baking dish; add water. Arrange cod over asparagus. Sprinkle with lemon juice, lemon pepper and garlic powder. Dot with butter; sprinkle with capers., Bake, uncovered, at 400° for 12-15 minutes or until fish flakes easily with a fork and asparagus is tender. If desired, sprinkle with parsley.

SHEET PAN LEMON GARLIC SALMON WITH ASPARAGUS

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer.
• Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top.
• Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

GINGER-GARLIC FISH IN PARCHMENT

Steps:

• Preheat oven to 375 degrees F.
• Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

COD WITH ORANGE GINGER SAUCE

Steps:

• Rinse fish and pat dry with paper towels, set aside.
• Coat large nonstick skillet with cooking spray.
• Add the ginger and cook over medium high heat, stirring often, for 2 minutes, until litely browned.
• Add lemon juice, mustard, soy sauce and 1 cup of orange juice, stir to combine.
• Add the fish in single layer.
• Cover and cook over low heat for 6 to 8 minutes, until fish is opaque and done.
• Remove the fish to a plate; cover to keep warm.
• Mix cornstarch and remaining 1/2 c.
• orange juice together in a cup.
• Add to the skillet.
• Cook, stirring constantly for 1 minute until sauce thickens.
• Stir in the orange pieces.
• Cover and cook for 1 to 2 minutes, until oranges are heated through.
• Serve the sauce over the fish.
• Sprinkle with scallions.

COD WITH CHERRY TOMATOES AND SPRING ONIONS

Steps:

• Preheat the oven to 190°C I have a fan oven so adjust to suit your own appliance.
• Cut a piece of tin foil big enough to put your piece of fish on. Using a spray oil (FryLight) spray a piece of tin foil before placing the fish in the centre of the foil and wrapping the fish up like a parcel. This will stop the fish sticking to the foil.
• Next cut the cherry tomatoes into small pieces and sprinkle over the fish then do the same with the spring onion. Add the lemon juice and a drop of olive oil, season with salt and pepper and wrap the parcel up tightly.
• You will now have a foil parcel of fish ready for the oven.
• Cook in the middle of the oven for around 20 mins, checking after 15 by carefully unwrapping the top of the parcel and checking the colour and texture of the fish.
• To serve open up the parcels and place the fish on a plate using a fish slice before pouring over the tomato and onions and the juices.

FILLET OF COD WITH ASPARAGUS AND PROSCIUTTO

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.
• Mash garlic and 1 teaspoon salt to paste in small bowl. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and 1/2 teaspoon black pepper. Remove from heat.
• Preheat oven to 500°F. Cut out six 12-inch squares of parchment paper. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in center of parchment. Spoon 1/6 of garlic-lemon mixture over fish. Cover with 1/6 of asparagus spears. Arrange 1/6 of prosciutto slices over. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with paper clips to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto. (Can be prepared 6 hours ahead. Refrigerate.)
• Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to each of 6 plates. Open parchment packets and serve.

COD WITH ASPARAGUS, GINGER, AND SPRING ONION IN PARCHMENT

Steps:

• 1. Preheat the oven to 425. Set two large pieces of parchment paper on a baking tray.
• 2. Set a piece of cod onto each piece of paper. Place half of the asparagus right on top of each piece of fish. Do the same with the Spring onions. Top each piece with equal amounts of basil, garlic, ginger, soy sauce, and olive oil. Crack some black pepper if you like.
• 3. Close up the parchment paper to make two little packages.
• 4. Bake in the oven for 15 minutes or until fish is cooked through and asparagus is tender (but not overcooked).
• 5. Transfer your fish and some of the sauce to a plate and toss the parchment in the garbage.