Tea-Steamed Cod Baked in Paper

Name: Tea-Steamed Cod Baked in Paper
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms skinless cod fillets; 32 smalls 32 very small sage leaves; 8 servings Salt and freshly ground pepper; 1 teaspoon Chinese citrus tea; 158 milliliters boiling water; 59 milliliters furikake (Japanese seaweed and sesame seasoning; see Note)

If you want to add more gluten free, dairy free, and primal recipes to your recipe box, Tea-Steamed Cod Baked in Paper might be a recipe you should try. This main course has 141 calories, 30g of protein, and 1g of fat per serving. This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of cod fillets, salt and pepper, water, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the tea you could follow this main course with the Green Tea Coconut Ice Cream as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a cup, cover the tea with the boiling water and let steep for 5 minutes. Strain the tea and let cool to room temperature.

Ingredients you will need

Water

Tea

Cut out eight 14-inch squares of brown parchment paper.

Equipment you will use

Baking Paper

Lay a parchment square on a work surface and set a cod fillet in the center. Make 4 deep, evenly spaced slashes in the cod. In each slash, place a sage leaf and 1/4 teaspoon of the furikake.

Ingredients you will need

Cod

Furikake

Sage

Pour 1 tablespoon of tea over the cod and season with salt and pepper. Gather the paper up and around the fish and twist, then tie with kitchen string. Set the packet on a large rimmed baking sheet. Repeat with the remaining fish, sage leaves, furikake, tea and seasonings.

Ingredients you will need

Salt And Pepper