Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 2 | Suggested prep time: 10 minutes | Estimated cooking time: 25 minutes
Ingredients
- 2 thawed cod fillets (5 ounces each)
- 1 cup cooked rice
- 1/2 cup canned coconut milk
- 1 tablespoon lime juice
- 1 teaspoon ginger paste
- 1/4 teaspoon salt, optional
Instructions
- Heat oven to 375°F (190°C). Lay out two large pieces of foil on a baking sheet.
- Divide rice between them and place a fish fillet on each. Stir coconut milk, lime, ginger and optional salt; spoon over fish.
- Fold foil into roomy, tightly sealed packets. Bake 20–25 minutes, until fish reaches 145°F and rice is hot; thickness affects timing.
- Open away from your face to release steam. If using refrigerated leftover rice, check that the rice reaches 165°F.
Low-energy prep tip
Foil packets keep most of the cooking juices contained for easier cleanup.
Recipe notes
Use fully cooked rice; raw rice will not cook with this liquid and timing.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.