Ginger-”Soy” Cod and Asparagus in Parchment


Servings 4

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

  1. Tear off four pieces of parchment paper, approximately 12 inches long.

  2. Pile two cups of spinach on the bottom of each piece of parchment paper, then top with a piece of fish.

  3. Top fish with asparagus and scallion.

  4. In a small bowl, whisk together coconut aminos, sesame oil, garlic, ginger, and salt and pepper.

  5. Top each fish filet with an equal amount of the sauce mixture.

  6. Wrap up each parchment paper into little packets, folding the edges tightly to seal in the vegetables and fish.

  7. 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

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sally@nourishedrootsrd.com

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Tip of the Day

For people living with diabetes, it is important to learn what foods have carbohydrates and how many of them you should be eating at each meal. A diabetes-friendly diet is not about total elimination but rather managing how many carbs you eat and how often. It can be frustrating with different people telling you what not to eat but a dietitian listens to find meal solutions that make sense for your taste preferences and lifestyle. Work with Sally to find the correct balance for you.