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Flaky cod steamed in foil parcels with fresh ginger, garlic, spring onions and crunchy green vegetables in a light soy and sesame sauce. Everything cooks together in 20 minutes, sealing in all the flavour. The cod and edamame give plenty of lean protein to keep you full, with lots of fibre and very little fat.
1.
Heat the oven to 200°C (180°C fan).
2.
Lay 2 large sheets of foil or baking paper on a baking tray. Divide the green vegetables and edamame between them, and place a cod fillet on top of each.
3.
Scatter over the garlic, ginger and half the spring onions.
4.
Mix the soy sauce, vinegar and sesame oil, and spoon it over the fish.
5.
Fold the foil over and seal the edges to make loose parcels, leaving space inside for the steam.
6.
Bake until the fish is opaque and flakes easily (15–18 minutes).
7.
Open the parcels carefully, as hot steam will escape, and scatter with the remaining spring onions.
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Storage information
Best eaten fresh. Cool leftovers within 2 hours, then cover and refrigerate for up to 1 day, and reheat gently until steaming hot all the way through. Not suitable for freezing once cooked.
Tip
Serving with rice: Serve with 1 x 250g pouch microwavable brown rice shared between 2. Cooking from frozen: Frozen fish fillets can go straight into the parcels. Bake for 25 minutes, and check the fish is opaque all the way through.
Cost-saving tips
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