Wild Caught Cod With Matcha And Veggies In Parchment Recipe
Matcha may be a popular ingredient for desserts, but have you ever tried it with fish? Here's a delicious fish dish you can make using matcha.
How to Make Wild Caught Cod With Matcha And Veggies In Parchment
- 1 Tbsp. Sugimoto Organic Daily Matcha
- 2 medium-sized fillets of wild-caught cod
- 4 asparagus spears, diced
- 2 small red potatoes, diced
- 1/2 red bell pepper, diced
- 2 green onions, diced
- 1 Tbsp. fresh Lemon Juice
- 2 Tbsp. Extra Virgin Olive Oil
- Sea salt and freshly ground black pepper, to taste
Step 1: Preheat the Oven
Preheat the oven to 375 degrees.
Step 2: Prepare the Fish
Wash and dry fillets; place on a plate. Squeeze lemon juice over and drizzle tops with 1 Tablespoon olive oil; sprinkle with salt and pepper on each side.
Step 3: Prepare the Vegetables
Wash vegetables and dice into small pieces; place vegetables in a medium-size bowl; Add Matcha, 1 Tablespoon olive oil, ½ tsp salt, ¼ tsp. pepper and mix well.
Step 4: Combine the Vegetable Mixture With the Fish
Place each fillet in the middle of the parchment paper. Divide the vegetable mixture on top of each fillet.
Step 5: Create the fish parcels
Taking the left and right edges of the parchment paper, pull each edge up to meet at the top like a tent.
Fold sides down together in ½ to 1-inch increments until you reach the fillet; staple the last fold and fold down flat against the packet. Now, take the other two ends and fold them each the same way toward the sides of the fillet; press down firmly on all folds, making sure no air can escape or get into the inside. These sides can be stapled as well.
Step 6: Bake
Place the two packets on a baking sheet and bake at 375 degrees for 45 minutes. Be careful of the hot steam when opening the packets.
Step 8: Serve
Place each packet on a serving plate. Slice or cut open the top and pull back to enjoy the contents. Serve right in the packet or take out and serve on the plate.