Wild Caught Cod with Matcha & Veggies in Parchment

 

1 Tbsp SÁ Organic Daily Matcha or Ceremonial Matcha
2 medium size fillets of wild caught cod
4 asparagus spears, diced
2 small redo potatoes, diced
1/2 red bell pepper, diced
2 green onions, diced
1 Tbsp fresh Lemon Juice
2 Tbsp Extra Virgin Olive Oil
sea salt and freshly ground black pepper

Preheat the oven to 375 degree.

  1. Wash and dry fillets; place on a plate.  Squeeze lemon juice over and drizzle tops with 1 Tablespoon olive oil; sprinkle with salt and pepper on each side.
  2. Wash vegetables and dice into small pieces; place vegetables in a medium size bowl; Add Matcha, 1 Tablespoon olive oil, ½ tsp salt, ¼ tsp. pepper and mix well.
  3. Place each fillet in the middle of the parchment paper.  Divide the vegetable mixture on top of each fillet.
  4. Taking the left and right edges of the parchment paper, pull each edge up to meet at the top like a tent. Fold sides down together in ½ to 1 inch increments until you reach the fillet; staple the last fold and fold down flat against the packet.  Now take the other two ends and fold them each the same way toward the sides of the fillet; press down firmly on all folds, making sure no air can escape or get into the inside. These sides can be stapled as well.
  5. Place the two packets on a baking sheet and bake at 375 degrees for 45 minutes. Be careful of the hot steam when opening the packets.  Place each packet on a serving plate.  Slice or cut open the top and pull back to enjoy the contents.  Serve right in the packet or take out and serve on the plate.