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Steamed Cod with Garlic and Chives https://www.metro.ca/userfiles/image/recipes/morue-vapeur-ail-ciboulette-11177.jpg PT05M PT25M PT30M
Preheat the oven at 400°F (200°C).Cut four 15 x 11 inch (38 x 28 cm) parchment paper rectangles. Fold each in half.Pat fish fillets dry with paper towel. Place each fish fillet on top ot parchment paper rectangle. Stir together 1/2 jar VH® Mild Gardic Marinade, VH® Soy Sauce and half of the chives; drizzle over fish fillets. Fold paper over fish fillets, crimp edges together and twist to seal.Transfer pouches to baking sheet. Bake for 15 minutes. Remove from oven; let stand for 5 minutes.Meanwhile, heat oïl in large skillet set over high heat; cook mushrooms for 5 to 8 minutes or until golden Brown and tender. Add remaining VH® Mild Garlic Marinade.To serve fish, carefully cut or tear open pouch (be aware of hot steam). Serve with rice and mushrooms. Garnish with remaining chives dans lemon weges.Tips:You can substitute tilapia or haddock for cod.Source: Conagra
4
4 1 4 4
4 cod about 6 oz(170g) each 1 bottle (341 ml) VH Mild Garlic Marinade 2 tablespoon (30 ml) VH soy sauce 1/4 cup (60 ml) fresh chives finely chopped and divided 2 tablespoon (30 ml) vegetable oil 8 oz sliced mushroom 1 cup (250 ml) white rice cooked according to package directions 4 lemon
Steamed Cod with Garlic and Chives

Steamed Cod with Garlic and Chives

Rate this recipe
1 Vote
4
Main course
0:05
Preparation
0:25
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    cod about 6 oz(170g) each
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    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    $9.99 /lb or ea.

    MIN 900 g, or 140 g,


    CHELSEA BONED SALTED COD

    CHELSEA BONED SALTED COD

    $10.99 ea.

    454 g


    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    $9.99 /lb or ea.

    MIN 900 g, or 140 g,


    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    FRESH COHO SALMON OR ICELANDIC COD Fillets Family Pack OR NANUK SMOKED COHO SALMON FROZEN

    $9.99 /lb or ea.

    MIN 900 g, or 140 g,


  • 1 bottle
    (341 ml)
    VH Mild Garlic Marinade
  • 2 tablespoon
    (30 ml)
    VH soy sauce
  • 1/4 cup
    (60 ml)
    fresh chives finely chopped and divided
  • 2 tablespoon
    (30 ml)
    vegetable oil
  • 8 oz
    sliced mushroom
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    RAPINI OR BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    RAPINI OR BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    $2.99 ea.

    PRODUCT OF U.S.A. or 227 g PRODUCT OF ONTARIO


    RAPINI OR BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    RAPINI OR BELLE GROVE SLICED WHITE OR CREMINI MUSHROOMS

    $2.99 ea.

    PRODUCT OF U.S.A. or 227 g PRODUCT OF ONTARIO


  • 1 cup
    (250 ml)
    white rice cooked according to package directions
  • 4
    lemon
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    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea. or /lb

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


    LEMONS BLUEBERRIES ASPARAGUS

    LEMONS BLUEBERRIES ASPARAGUS

    $2.99 ea.

    2 lb, PRODUCT OF SOUTH AFRICA, or PINT, PRODUCT OF PERU OR MEXICO, No. 1 GRADE, or PRODUCT OF PERU OR MEXICO, No. 1 GRADE


Imprimer ma sélection

Preparation

Preheat the oven at 400°F (200°C).

Cut four 15 x 11 inch (38 x 28 cm) parchment paper rectangles. Fold each in half.

Pat fish fillets dry with paper towel. Place each fish fillet on top ot parchment paper rectangle. Stir together 1/2 jar VH® Mild Gardic Marinade, VH® Soy Sauce and half of the chives; drizzle over fish fillets. Fold paper over fish fillets, crimp edges together and twist to seal.

Transfer pouches to baking sheet. Bake for 15 minutes. Remove from oven; let stand for 5 minutes.

Meanwhile, heat oïl in large skillet set over high heat; cook mushrooms for 5 to 8 minutes or until golden Brown and tender. Add remaining VH® Mild Garlic Marinade.

To serve fish, carefully cut or tear open pouch (be aware of hot steam). Serve with rice and mushrooms. Garnish with remaining chives dans lemon weges.

Tips:

You can substitute tilapia or haddock for cod.

Source: Conagra

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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