Watch Foil Baked Cod – Lakeland Cooks! on Prayogs
1 1/2 half teaspoons grated fresh ginger
Juice of 1 orange
3 tablespoons olive oil
4 cups spinach, tough stems removed, well rinsed
Salt and freshly ground pepper, to taste
6 cod fillets, 4 to 6 ounces each
1/2 teaspoon toasted cumin seeds
1/4 teaspoon crushed red pepper flakes
Preheat oven to 375 degrees.
In a mixing bowl, stir together the ginger, orange juice and olive oil. Set out six 12 x 20-inch pieces of aluminum foil. Place some spinach in the center of each piece of foil. Sprinkle with salt and pepper. Season the fillets with salt and pepper. Lay one piece of fish on each bed of spinach. Drizzle the ginger-orange mixture over the fish. Divide the cumin and red pepper flakes over the fish. Wrap the foil around the fish twice to form a tight package, pressing down on the edges to seal.
Bake the parcels until the fish is firm and opaque, 15 to 20 minutes.
Remove the packages from the oven and place one on each of six plates. Cut them open with a sharp knife and serve.
Makes 6 servings.
Store leftover fresh ginger in the freezer. Peel the ginger root and put in a jar with a tight-fitting lid. When you need a little fresh ginger, remove it from the freezer and grate the amount that you need. Put the rest back into the freezer.
To toast cumin seeds, place them in a small pan and put on the stove. Turn heat to medium-high. Stir seeds until they become fragrant. Remove from heat. Toasting brings out the wonderful flavor of cumin.
This weekly version of our popular cooking show airs every Wednesday night as part of Lakeland News at Ten. Join host Sue Doeden as she provides cooking tips and techniques and some quick, easy recipes.
Aired April 21, 2005