The easiest and best way of having fish on any given day. Quick, flavourful, light and balanced.
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Serves
4
Garlic Cloves
Ginger
Cod Fillets
Tenderstem Broccoli
Spring Onions
Red Pepper Flakes
Curry Powder
Soy Sauce
Rice Vinegar
Olive Oil
Cooked Rice
Serves
4
Garlic Cloves
Ginger
Cod Fillets
Tenderstem Broccoli
Spring Onions
Red Pepper Flakes
Curry Powder
Soy Sauce
Rice Vinegar
Olive Oil
Cooked Rice
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Step 1.
Preheat the oven to 220°C. Finely grate the garlic and ginger. Place both into a bowl with the cod fillets. Season with salt and pepper, then toss together to evenly coat.
Step 2.
Place each fillet of fish onto a sheet of baking paper. Fold to enclose the fish inside. Set aside.
Step 3.
Place the Tenderstem on a baking sheet and drizzle with some oil, season with salt and pepper. Roast for 15 mins until, starting to char. When there are 10 mins left for the broccoli, push them to one side of the tray and place the fish parcels onto the same tray. Bake for 10 mins until the cod is opaque and cooked through.
Step 4.
Trim and quarter the spring onions widthways. Halve each portion of spring onion lengthways, then finely slice into long matchsticks. Add into a bowl and toss with the red pepper flakes and curry powder.
Step 5.
Share the cooked rice, Tenderstem and fish between bowls. Drizzle the fish with soy sauce and rice vinegar, and top with the spring onion mixture.
Step 6.
Pour the oil into a small saucepan set over a high heat. Once hot, immediately pour over the spring onions and serve.