Cod Baked in Banana Leaves

Name: Cod Baked in Banana Leaves
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 4 larges banana leaves; 1 orange chili, finely sliced; 1 yellow chili, finely sliced; 1 fresh coconut, grated; 3 larges cod fillets, skin on, scaled and pin boned; 1 large bunch fresh coriander, leaves roughly chopped, plus extra for garnish; 1 large knob ginger, grated; 3 limes, cut in half; 8 servings Extra-virgin olive oil; 1 red chili, finely sliced; 8 servings Sea salt

Cod Baked in Banana Leaves might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 211 calories, 12g of protein, and 16g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of limes, knob ginger, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the limes you could follow this main course with the Watermelon Granita as a dessert.

Instructions

Pre-heat the oven to 220C/425 degrees F/ Gas Mark

Equipment you will use

Oven

First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps.

Ingredients you will need

Banana Leaves

Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.

Ingredients you will need

Coriander

Coconut

Ginger

Chili Pepper

Cod

Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top.

Ingredients you will need

Lime Juice

Olive Oil

Sea Salt

Place the squeezed limes in the tray.

Ingredients you will need

Lime

Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.

Ingredients you will need

Banana Leaves

Fish

Place in the middle of the oven and cook for about 25 minutes.

Equipment you will use

Oven

When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.

Ingredients you will need

Fresh Cilantro

Banana Leaves

Cooked Rice

Fish

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

Equipment

Oven

Ingredients

Servings:

4larges

banana leaves 1

orange chili, finely sliced 1

yellow chili, finely sliced 1

fresh coconut, grated 3larges

cod fillets, skin on, scaled and pin boned 1large bunch

fresh coriander, leaves roughly chopped, plus extra for garnish 1large knob

ginger, grated 3

limes, cut in half 8servings

Extra-virgin olive oil 1

red chili, finely sliced 8servings

Sea salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Cod. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Jean Biecher Pinot Gris. It has 5 out of 5 stars and a bottle costs about 18 dollars.

Jean Biecher Pinot Gris

This Pinot Gris has a beautiful yellow-gold color. Rich in aromatic complexity, Pinot Gris can reveal typically smoky notes as well as delicious aromas of dried fruit, apricot, honey, beeswax and gingerbread. This ample and fleshy wine is sustained by a delightful tension which gives the wine a full-bodied structure. The finish is long and well balanced.ave a noble, velvety texture sometimes with smooth and silky nuances.With its richness of expression, Pinot Gris sports a natural audacity, able to be matched with dishes usually for red wines. With its hint of earthy and smoky undergrowth, Pinot Gris d’Alsace makes an admirable match for pan-fried girolle mushrooms, risotto with boletus mushrooms.