1 piece (2″) fresh ginger, cut into matchsticks 

1 bunch scallions, cut into matchsticks 

1 medium carrot, cut into matchsticks 

1 T. minced garlic 

4 cod fillets (about 8 ounces each) 

2 T. chopped cilantro + sprigs for garnish 

1 1/2 T. reduced-sodium soy sauce 

2 T. ginger preserves 

1/4 C. water 

2 T. toasted sesame oil 

 

Preheat the oven to 400ºF. Coat a 13″ x 9″ baking dish with vegetable oil spray. Add the ginger, scallions, carrot, and garlic to the dish. Toss to mix. Place the fillets over the ginger-scallion mixture. Sprinkle with the chopped cilantro. In a small bowl, combine the soy sauce, preserves, water, and oil. Pour the mixture over the fish. Cover and seal the dish with aluminum foil. Bake for 20 minutes, or until the fish flakes. Garnish with cilantro sprigs, if desired.

 

Yield: 4 servings

Calories: 310

Fat: 10g

Fiber: 1g