Cod baked in parchment
2 servings
30 minutes
The chef of the cafe "Cosmos" shared the recipe with us.
Calories210.4kcal
Proteins33.9grams
Fats6.3grams
Carbohydrates4.4grams
Cod fillet
360
g
Carrot
60
g
Courgette
60
g
Soy sauce
20
ml
Sesame oil
10
ml
Cilantro
to taste
Parsley
to taste
Fish stock
60
ml
Salt
to taste
Ground black pepper
to taste
1
Mix soy sauce, sesame oil, Mitsukan, and fish broth; season with salt and pepper to taste.
- Soy sauce: 20 ml
- Sesame oil: 10 ml
- Mizkan sauce (Japanese seasoned vinegar): 10 ml
- Fish stock: 60 ml
- Salt: to taste
- Ground black pepper: to taste
2
Cut the carrots and zucchini into julienne, pour with sauce, and let marinate for 5-10 minutes.
- Carrot: 60 g
- Courgette: 60 g
- Soy sauce: 20 ml
- Sesame oil: 10 ml
- Mizkan sauce (Japanese seasoned vinegar): 10 ml
- Fish stock: 60 ml
3
Place the cod on parchment, pour with vegetable marinade, add greens, and fold the parchment into an envelope. Send to an oven preheated to 180 degrees for 7-10 minutes.
- Cod fillet: 360 g
- Carrot: 60 g
- Courgette: 60 g
- Soy sauce: 20 ml
- Sesame oil: 10 ml
- Mizkan sauce (Japanese seasoned vinegar): 10 ml
- Fish stock: 60 ml
- Cilantro: to taste
- Parsley: to taste
