Asian-style Pa­cific Cod

Makes 4 serv­ings Prep 15 min­utes Bake at 450° for 10 min­utes

Family Circle - - FOOD -

4 baby bok choy, quar­tered 1 large red bell pep­per, sliced

into ¼-inch strips (op­tional) 2 tsp re­duced-sodium soy sauce 2 tsp veg­etable oil

1 1-inch piece gin­ger, grated 1 clove gar­lic, grated

4 frozen cod fil­lets (5 oz each),

thawed

1 tbsp honey

1/2 tsp salt

Cooked soba noo­dles, lightly tossed with Asian sesame dress­ing (op­tional)

Heat oven to 450°. Bring a large pot of wa­ter to a boil.

• In a medium bowl, com­bine first 6 ingredients. Di­vide veg­gies evenly among 4 pre-cut folded parch­ment baking sheets, plac­ing in the cen­ter, to right of cen­ter fold. Top each mound with a fil­let, brush with honey and sprin­kle with 1/8 tsp salt.

• Seal parch­ment pack­ets with nar­row folds and twist the ends. Place on 2 baking sheets; bake about 10 min­utes. Trans­fer to plates. Serve with soba noo­dles tossed with dress­ing, if de­sired.

PER SERV­ING 160 Cal • 3 g Fat (1 g Sat) • 24 g Pro • 9 g Carb • 7 g Sug­ars • 2 g Fiber • 891 mg Sodium

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