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.
No comments:
Post a Comment