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Ingredients
Method
- 2 x 130g cod loins
- 3 spring onions, thinly sliced
- 2cm piece of ginger, shredded
- 1 sliced garlic clove
- ½ sliced red chilli
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 200g tenderstem broccoli spears
- 250g cooked jasmine rice
- Preheat the oven to 180C. Place a square of baking parchment – about 40x40cm – on a baking tray and place the cod loins in the centre. Top with the spring onions, ginger, chilli and garlic, then pour over the soy sauce and rice wine. Roll up the sides of the parchment to make a loose parcel, then bake for 20 mins or until cooked through.
- Cook the broccoli according to package instructions. Transfer the cod to plates and serve with the broccoli and a heap of jasmine rice, and be sure to spoon over plenty of the cooking juices from the parcel.
25 mins
2 serving
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