Cod with ginger & salad onions

Name: Cod with ginger & salad onions
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 260 g pack No.1 Icelandic Cod Loin; 3 salad onions, trimmed and thinly sliced; 2 cm piece ginger, peeled and thinly shredded; 1 clove/s garlic, thinly sliced; ½ red chilli, thinly sliced (optional); 1 tbsp light soy sauce; 1 tbsp Cooks’ Ingredients Shaoxing Rice Wine; 200 g pack Tenderstem broccoli spears, trimmed; 250 g pack fragrant jasmine rice, to serve

Alison Oakervee's recipe contains paper parcels of perfectly cooked fish, bursting with flavour and a saucy dressing. Follow Alison on Instagram.

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HealthyLow fatLow saltHigh protein1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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260g pack No.1 Icelandic Cod Loin
3 salad onions, trimmed and thinly sliced
2 cm piece ginger, peeled and thinly shredded
1 clove/s garlic, thinly sliced
½ red chilli, thinly sliced (optional)
1 tbsp light soy sauce
1 tbsp Cooks’ Ingredients Shaoxing Rice Wine
200g pack Tenderstem broccoli spears, trimmed
250g pack fragrant jasmine rice, to serve

Preheat the oven to 180ºC, gas mark 4. Put a square of baking parchment about 40cm across onto a baking tray, place both pieces of cod in the centre and top with the salad onions, ginger, garlic and chilli, if using.
Pour over the soy sauce and rice wine, then roll up the sides so the fish is sealed in. Bake for 15-20 minutes, depending on the thickness of the cod, until white, opaque and it flakes easily with a fork.
Meanwhile, cut the broccoli spears in half lengthways. Cook the broccoli and rice according to pack instructions. Transfer the cod onto warm plates and serve with the broccoli and rice, spooning over the juices.

Cook’s tip

Stir fry the Tenderstem in a splash of oil, adding more ginger and garlic, with a dash of water at the end. Or add a spoonful of Cooks’ Ingredients Chilli & Garlic Sauce.

Typical values per serving when made using specific products in recipe