"Coconut wasabi baked cod with asparagus.
Asian inspired coconut sauce, asparagus and lime roasted cod, topped with fresh cilantro. Slightly sweet with a spicy kick, so delicious and easy to throw together. No asparagus? You can literally add anything your heart desires and dinner is done in less then 0 minutes."
Coconut wasabi cod with asparagus
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Prep time: 10mins
Cook time: 25mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 cod fillets
- 400 gram green asparagus
- 1/2 cup white wine
- 1/2 cup coconut milk
- 2 tbsp lime juice
- 2 tsp wasabi
- 6 green onions, chopped into slices
- 6 tbsp vegetable oil
- 4 tbsp chopped parsley
- 3 tbsp chopped cilantro
- salt and freshly ground pepper
Method
Step 1
Preheat the oven to 200°C. Snap off the woody ends of the asparagus spears, cut the asparagus in half and simmer for 5 minutes in a hot pan with a spoon of olive oil. In a bowl, stir the wine together with coconut milk, lime juice, wasabi and olive oil. Add the green onions, parsley and cilantro.
Step 2
Place the cod fillets on a baking sheet, pour the sauce and season with salt and pepper. Top with asparagus and bake for 15 minutes. Enjoy!