Poached Ginger & Sesame Cod Fillet
Ocean perch fillets en papillote

Preparation time 10 minutes

Total time: 25 minutes

Ingredients

  1. 1 onion, sliced
  2. 1 package (227 g) sliced mushrooms
  3. 1 pack (400 g) frozen cod fillets
  4. 30 mL (2 tbsp.) grated fresh ginger
  5. 20 mL (4 tsp.) sesame oil
  6. 5 mL (1 tsp.) ground coriander
  7. To taste, salt
  8. To taste, pepper
  9. 1 pack (227 g) bok choy, cut into halves
  10. 7.5 mL (½ tbsp.) canola oil
  11. 2 packs (250 g each) Express oriental-style rice

Directions

  1. Preheat oven to 200 °C (400 °F).

  2. Lay 4 sheets of aluminum foil approximately 35 cm(14 in.) long on a work surface.

  3. Arrange onion rings and mushrooms in the centre of each sheet.

  4. Add cod fillets and sprinkle with fresh ginger.

  5. Drizzle sesame oil over each fish fillet. Sprinkle with a pinch of ground coriander and season to taste. Close foil sheets to form four packets.

  6. Bake for 10 to 12 minutes or until fish is cooked.

  7. Meanwhile, in a skillet set over medium-high heat, sauté bok choy in canola oil for a few minutes, and cook rice.

  8. Serve sesame cod with bok choy and oriental-style rice.

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