Inferno Sauce Cod

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Preparation Time: 5 minutes
Cooking time: 8 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 992 times

Ingredients:

Metric Imperial

2 portions cod/pollock/Alaskan cod etc

1 tablespoon olive oil

1 to 2 tbsp(s) inferno sauce

1 spring onion, finely chopped

2 whole star anise

1 sprinkling(s) fresh coriander

2 smallish lemon wedge

An easy but completely delicious recipe utilising Emelle's fantastic inferno sauce. Packed with fresh flavours, it makes an ideal mid-week recipe that tasty and low fat. You can use any white fish.

Posted by: swiftlikesfood on 28 August 2008

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Cooking Steps:

Preheat oven to 200 degrees (slightly less if fan assisted)

Roll out a length of tin foil big enough to encase the fish and 'grease' with olive oil.

Place your two portions of fish side by side on the foil, ensuring that there is enough foil to go completely over the fish to meet the other side.

Spoon on the inferno sauce, sprinkle with the spring onion and fresh coriander, and place a star anise pod and lemon wedge on each portion.

Fold the foil over, and crimp the edges together. Place in the oven and cook for 8 minutes. Remove from oven, discard star anise, and serve with stir fried veg.

Totally yummy.