Usage rights/Notes

Patricia Bloj.
http://theorganiccookery.com/2016/03/23/ocean-hero-asian-style-cod-with-zesty-celeriac-quinoa/

Asian style cod with zesty celeriac quinoa and courgette and cucumber salad

Ingredients (serves 2)

For the cod
2 MSC certified cod fillets
1 lime (juice and zest)
½ red chilli
½ lemongrass
2 cm ginger (roughly size of a walnut)
Mint and coriander leaves
Pepper
Salt

For zesty celeriac quinoa
1/4 celeriac (shredded)
1 garlic clove
½ a cup of red and white quinoa (looks prettier but otherwise white quinoa is fine)
Coriander leaves
salt

For the courgette and cucumber salad
1 small courgette
¼ cucumber
1 lemon (juice and zest)
Olive oil
salt

STEP 1
Place the cod fillets in the middle of a baking parchment and season well with salt and pepper. Add slices of chilli, the bruised lemongrass (just bash it with a rolling pin to release the flavours), grated ginger, chopped mint and coriander leaves and zest and juice from the lime. Fold the baking paper over the fish and twist the ends to seal to form what is called in French cooking “papillote”. Cooking fish in this way is much healthier as the fish steams in its own juices as well as ensures the fish does not get dry. Leave to marinate for about 10 min while you start cooking the quinoa.

STEP 2
Pour boiling water over the quinoa and leave it to simmer for 15 min. 5 min before the quinoa is done put the cod in papillote in a pre-heated oven at 200°C and bake for 10 min. While the fish is in the oven shred the celeriac in a food processor (if you don’t have one just grate it) and toss it for 4 min in a pan with a bit of coconut oil, grated garlic and salt.

STEP 3
Take a peeler and start peeling ribbons of courgette and cucumber. When you get to the middle stop as these are mainly seeds. Nothing goes to waste so you can use the cores for a smoothie (it’s still very nutritional). Pour olive oil, salt, zest and juice of the lemon and toss.

STEP 4
When the fish has cooked, remove from the papillote and pour the juices over the celeriac and quinoa and mix together. Add a few chopped coriander leaves. Divide the mixture into 2 and place the fish on top. Decorate with a mint leave and now you can enjoy.