Ginger-”Soy” Cod and Asparagus in Parchment
Ingredients
- 4 cod fillets, or 1 lb of cod cut into 4 equal-sized pieces (Must be fresh for low Histamine)
- 1 bunch asparagus, trimmed of tough ends and sliced into 1/2 inch pieces (Switch with zucchini for low FODMAP)
- 8 cups fresh spinach (Switch to baby kale for low histamine)
- 2 scallions, sliced thinly (Omit whites bulb for low FODMAP, green part only)
- 2 cloves garlic, minced (Omit for low FODMAP)
- 1 Tbsp fresh ginger, grated or minced
- 2 Tbsp tbsp coconut aminos (Omit for Candida Protocol)
- 1 Tbsp toasted sesame oil
- Salt and pepper to taste
Instructions
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Tear off four pieces of parchment paper, approximately 12 inches long.
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Pile two cups of spinach on the bottom of each piece of parchment paper, then top with a piece of fish.
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Top fish with asparagus and scallion.
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In a small bowl, whisk together coconut aminos, sesame oil, garlic, ginger, and salt and pepper.
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Top each fish filet with an equal amount of the sauce mixture.
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Wrap up each parchment paper into little packets, folding the edges tightly to seal in the vegetables and fish.
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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.
Recipe Notes
Recipe inspired from AmyMayers.com