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You Are Here: Home » Dossiers and more, Food and Medicine, News » Ginger-Garlic Black Cod with Spicy Green Chutney

_D7A5681_V2_final.epsBy Martine Berger

CSMS Magazine

Active: 10 minutes Total: 25 minutes

1 tablespoon finely grated garlic

1 tablespoon finely grated peeled fresh ginger (from 1 [2-inch] piece)

1 1/2 teaspoons fine sea salt, divided

1 1/2 pounds skinless black cod, cut into 6 (4-ounce) fillets

1/2 cup Spicy Green Chutney

Preheat oven to 350°F with rack in middle of oven. Stir together garlic, ginger, and 1 teaspoon salt in a small bowl until combined.

Cut 6 (13- x 8-inch) pieces of parchment paper. Place 1 fish fillet on each piece, and sprinkle fish evenly with remaining 1/2 teaspoon salt. Spread 1 teaspoon ginger-garlic mixture and about 3 heaping teaspoons green chutney over each fillet to cover top and sides of fish. Flip fish chutney side down.

Fold one short side of parchment over so it completely covers fish, then fold opposite short side of paper over. Fold top and bottom open edges together several times to make a sealed packet. Transfer packets, folded side down, to a baking sheet.

Bake in preheated oven until fish is tender, flaky, and nearly opaque, about 15 minutes, or to desired degree of doneness.

Note: You can also find this recipe in the magazine Eating Well at www.eatingwell.com

Martine Berger is one of our contributors, covering health as well as cooking recipes. She now lives and works in Edmonton, Canada.

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