Monday, April 7, 2014

Monday’s Bread Bowl: Banana Leaf Roasted Cod

Monday’s Bread Bowl: Banana Leaf Roasted Cod

Island-style roasted fish

The banana leaf wrap helps infuse the steamed cod with an extra green flavor that compliments this typically bland white fish.  Here’s the recipe:

What you will need:

1 cutting board
1 toaster oven/ convection oven w/ baking pan to fit
Aluminum foil
3 (10 inch) banana leaf sections
3 cod fillets
1 lemon, cut in half and sliced
3 table spoons fresh cilantro, loose leaves
¼ cup carrot, cut into bite-sized pieces
¼ cup cherry tomato, sliced in half
½ cup green onion, roughly sliced into 3 inch pieces
3 teaspoons, dried dill
1 tablespoon butter, cut into small pieces  
Coarse salt and pepper

Cooking and Directions:

Set toaster oven at 350 degrees.  Line baking pan with aluminum foil.  Set and center cod fillets on their own banana leaf.  Arrange lemon slices, cilantro, green onion, carrot, tomato, and butter over fillets.  Next, season with salt, pepper, and dill.  Wrap fillets in banana leaf and seal.  Place wrapped fish on baking pan and position in oven.  Let fish bake for 20 25 minutes.  Remove cooked fish from oven and let them rest for 10 to 15 minutes then serve.    

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