Baked Cod in Lemongrass-Coconut Sauce
| Servings |
| 4people |
|
|
Ingredients
- 2small Thai peppers, seeded and minced
- 2stalks lemongrass, tough outer leaves removed, minced
- 1 large clove garlic, minced
- 1/2cup chopped fresh cilantro
- Juice of 2 limes
- 6tablespoons coconut cream
- 2teaspoons pure maple syrup
- Pinch of white pepper
- 1(2-inch) piece fresh ginger, unpeeled, coarsely grated
- 4(11-inch-square) banana leavesor parchment paper
- 4(6-ounce) cod fillets
Instructions
- Preheat oven to 400°. In a bowl, combine Thai peppers, lemongrass, garlic, cilantro, lime juice, coconut cream, maple syrup, and white pepper. Squeeze grated ginger into the bowl to extract juice; discard ginger solids.
- Place banana leaves or parchment papers on a large, rimmed baking sheet. Spoon a little of the lemongrass sauce in the center of each leaf or sheet of paper. Place fish on top, then spoon remaining sauce over fish. Fold top and bottom sides over fish, overlapping; fold in remaining sides, forming a square packet around each fillet. Using a strip of foil, crimp top two edges together to keep each packet from unfolding. Slip a thin strip of banana leaf (or a piece of kitchen string) under and around each packet and tie in a bow or square knot.
- Bake 25-30 minutes, depending on thickness. Remove from oven. Transfer packets to serving plates and carefully remove foil seals, leaving string intact (as decoration). Serve hot.
Recipe Notes
Nutrition Facts
Baked Cod in Lemongrass-Coconut Sauce
Amount Per Serving
Calories 222
% Daily Value*
Cholesterol 63mg
21%
Sodium 566mg
24%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
4%
Protein 32g
64%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 222 cal, 25% fat cal, 6g fat, 5g sat fat, 63mg chol, 32g protein, 10g carb, 1g fiber, 566mg sodium
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