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Honey, Ginger and Soy Fish Parcels

Honey, Ginger and Soy Fish Parcels

with Sesame Wedges and Broccoli

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Cod has a delicate texture with a slightly sweet flavour, making it the perfect match for the savoury, sticky and zesty taste that comes from our marinade of honey, soy and ginger. Teamed with roasted broccoli and crispy potato wedges, we’re loving this recipe!

Allergens:SesameGlutenSoyaFish

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Potatoes

1 pot(s)

Sesame Seeds

(ContainsSesame)

1 unit(s)

Broccoli

½ unit(s)

Ginger

1 unit(s)

Lime

1 unit(s)

Spring Onion

1 sachet

Honey

1 sachet

Soy Sauce

(ContainsGluten, Soya)

2 unit(s)

Cod

(ContainsFish)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1615 kJ
Energy (kcal)386 kcal
Fat6.0 g
of which saturates1.0 g
Carbohydrate52 g
of which sugars10.0 g
Protein32 g
Salt2.18 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Garlic Press
Grater
Bowl
Aluminum Foil
Plate
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray. Drizzle with oil and toss to coat. Scatter over the sesame seeds and season with salt and pepper. Spread them out them in a single layer and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.

2

Chop the broccoli into florets (like small trees!), halving any larger ones. Peel and grate the ginger. Halve the lime. Trim the spring onions then slice thinly.

3

In a small jug or bowl, combine the honey, soy sauce, ginger and juice from half the lime.

4

Have ready a wide sheet of foil for each cod fillet. Place one fillet in the middle of each sheet. Spoon the honey soy sauce equally over each fillet, making sure there is some ginger on each one then bring the sides of the foil up and scrunch up the edges to create a tight parcel. Pop these parcels onto a baking tray. Arrange the broccoli next to the parcels, drizzle with oil, salt and pepper. Tip: Remember to wash your hands after handling raw fish.

5

Bake the fish and broccoli until the broccoli is tender and crispy and the fish is just cooked through, 12-15 mins. TIP: the fish might be cooked after 12 minutes but if the broccoli needs longer then remove the fish parcels and pop the broccoli back in the oven. IMPORTANT: The fish is cooked when opaque in the middle. Get your washing up done while everything cooks!

6

Pop a fish parcel on each plate, open them up and scatter over the sliced spring onion and squeeze over any remaining lime juice. Serve with the potato wedges and broccoli, enjoy!