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Cod en Papillote

As heard on WGN-AM Radio

Created by the NOW® Culinary Innovation Team

4 skinless cod fillets
3 cups Living Now Quinoa
½ cup Now Real Food® Walnuts
4 tsp Ginger Crystals cubed
3 cloves garlic, crushed
½ cup of NOW Coconut Flakes
4 tea bags NOW Organically Hip Hibiscus Tea
1 tsp salt
9 cups of water
3 tsp Light Agave Nectar, Certified Organic
1 tsp rice vinegar
1 tsp siracha
1 tsp light soy sauce
4 sheets of parchment paper
1 cup melted NOW Coconut Oil
  1. In a bowl combine Agave nectar, rice wine vinegar, garlic, siracha, and soy sauce
  2. Marinate 4 fillets of cod in sauce for max. 30 minutes
  3. Add 8 cups of water and 4 hibiscus tea bags into a pot
  4. Allow for the pot to come to a boil, add ginger cubes, salt, and quinoa
  5. Cook on medium heat until the quinoa is fully cooked
  6. Toss Walnuts and Coconut flakes into quinoa
  7. On Parchment Paper, place 1 cup of quinoa and cod on top
  8. Using a brush, place ¼ cup of coconut oil inside the parchment paper
  9. Wrap parchment paper over cod until completely enclosed
  10. Repeat with each fillet of cod
  11. Place in oven at 325F for 10 minutes
  12. Serve immediately.
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