Sunday, April 10, 2016

Ginger-Sesame Cod with Asparagus

I came up with this recipe when I wanted to try something a little different with fish and rice.  We often make this meal with paprika, lemon, and garlic, which of course is very tasty! But this twist uses Asian pantry ingredients to create great flavor.  I think of fish and rice as comfort food, and this dish definitely fits that bill -- none of the flavors are too intense, and everything feels warm and comforting.  Asparagus cooks in about the same amount of time as fish and adds green to the plate, so it's the perfect pairing.  Bonus: this dish will get dinner on the table quickly.  I start white rice in the Instant Pot first, and by the time it's cooked and the pressure has come down naturally, the fish and asparagus are finished cooking and everything is ready to combine.

Ginger-Sesame Cod with Asparagus

For the sauce:
2 T olive oil
2 T soy sauce
1 T sesame seeds
1/2 T sesame oil
1 tsp grated ginger 
Pinch of salt
Steamed rice, to serve

To finish:
1 bunch asparagus, trimmed and cut into bite-sized pieces
2 small cod fillets

1. Preheat the oven to 400 degrees and line a baking sheet with foil.
2. Whisk together the sauce ingredients. Rub some of the sauce on the fish, and toss the remaining with the asparagus pieces. Arrange everything in a single layer on the baking sheet.
3. Let rest for about 10 minutes for the flavors to combine. Then roast 12 minutes on the top rack of the oven.
4. Serve over steamed rice.

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