Oriental Baked Cod
Szechuan berries look much like black peppercorns, but they contain a tiny seed and are not related to the peppercorn family. Mildly hot with a distinctive flavor and fragrance, Szechuan peppercorns can be found in Oriental markets in whole or powdered form.
Makes 4 servings
|2||tablespoons reduced-sodium soy sauce|
|2||tablespoons apple juice|
|1||tablespoon finely chopped fresh ginger|
|2||cloves garlic, minced|
|1||teaspoon crushed Szechwan peppercorns|
|4||cod fillets (about 1 pound)|
|4||green onions, thinly sliced|
- Preheat oven to 375°F. Spray roasting pan with nonstick cooking spray; set aside.
- Combine soy sauce, apple juice, ginger, garlic and peppercorns in small bowl; mix well.
- Place cod fillets in prepared pan; pour soy sauce mixture over fish. Bake about 10 minutes or until fish is opaque and flakes easily when tested with fork.
- Transfer fish to serving dish; pour pan juices over fish and sprinkle with green onions. Garnish, if desired.
|Serving Size:||1 fillet (without garnish)|
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||7 %|
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