Coconut Cod in Parchment Paper, or as they say, “en papillloleltoltliete.”
- 1/2 cup coconut milk
- 1 cup cilantro (plus more for garnish)
- 2 stalks lemongrass (outer layer removed and stalks finely sliced)
- 3 cloves garlic
- 1 Tbs. freshly chopped ginger root
- juice from half a lime
- 1 cup uncooked brown rice
- 1 red bell pepper (cut into small strips)
- 4 cod fillets
- coarse salt and freshly ground pepper
- 1 egg (lightly beaten into an egg wash)
- In a food processor, combine the coconut milk, cilantro, lemongrass, garlic, ginger, lime juice and a pinch of salt and pepper. Pulse until combined.
- Place the fish in a shallow dish and pour the marinade over the fillets. Cover and let sit for about 30 minutes.
- In the meantime, cook your rice in a rice cooker or your favorite stovetop method.
- Now, take 4 large pieces of parchment paper. Fold it in half and cut a half heart. Toss the excess paper, and open up the paper and you have a heart!
- Now, place a fillet in the center of one of the heart halves. Drizzle a little of the marinade over the fish and place a few bell pepper strips on top. Lightly brush the paper edge with the egg wash and pull the other heart half over. Crimp the paper closed. To do this, you’ll just make a tiny fold at one end, and keep folding over each fold. Or just crimp it the best you can.
- Repeat with the remaining fish.
- Place all 4 packets on a rimmed baking sheet, and bake for 15 to 20 minutes in a 350 degree oven.
- You’ll probably have a few tablespoons of the marinade leftover. So pour it into a small saucepan and simmer it until it lightly boils. Then add it to the cooked brown rice!
- Serve the fish garnished with more cilantro and alongside the rice, or on top!
Serve with steamed or roasted vegetables of choice. Consider asparagus, broccoli, or spinach wilted with garlic and a dash of olive oil.
