Breakfast · Caribbean · 15 min
Caribbean-Spiced Atlantic Cod en Papillote with Wilted Tuscan Kale
- Calories
- 369
- Protein
- 38g
- Carbs
- 32g
- Fat
- 10g
Ingredients
- 180 g Atlantic cod fillet
- 1 tsp fresh ginger
- 1 tbsp lime juice
- 0.25 tsp allspice
- 0.25 tsp salt
- 120 g Tuscan kale
- 6.5 g extra-virgin olive oil
- 31.6 g jasmine and wild rice blend
Method
- 01Preheat oven to 400°F (200°C) and prepare a large piece of parchment paper.
- 02Boil the jasmine and wild rice blend in water with a pinch of salt according to package instructions until tender; drain excess water.
- 03Place the chopped Tuscan kale in the center of the parchment paper, drizzling with extra-virgin olive oil and seasoning with a pinch of salt.
- 04Lay the Atlantic cod fillet on top of the kale bed. Season with ground allspice, salt, sliced fresh ginger, and lime juice.
- 05Fold the edges of the parchment paper tightly to form a sealed packet.
- 06Bake the packet on a baking sheet for 12-14 minutes until the cod is opaque and flakes easily with a fork (internal temperature reaches 145°F / 63°C).
- 07Carefully open the parchment packet to release steam and plate the cooked cod and kale along with the warm rice blend.
Cook it with the whole plan around it
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