Cod file in foil with Mexican salad and rice

Delicious Recipe: Cod Fillet in Foil with Mexican Salad and Rice

This simple and healthy recipe combines the delicate flavor of fish with the crunchy texture of vegetables in the Mexican salad, resulting in an exceptionally tasty and nutritious dish. The cod fillets, grilled in foil, retain their juiciness and aroma, while the salad adds a vibrant touch, perfect for enhancing the culinary experience. It is an ideal dish for a light dinner or a family lunch. Here’s how to prepare it!

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 6

Ingredients:
- 6 cod fillets, thawed
- 1 tomato, diced
- 1 lemon, for juice and garnish
- Olive oil, for greasing the foil
- Salt, to taste
- Pepper, to taste
- 1 bag of Mexican salad (frozen vegetable mix) with rice
- 1 tablespoon of butter
- Water, for cooking the salad

Preparation:

1. Preparing the foil:
Start by cutting 6 pieces of aluminum foil large enough to wrap each cod fillet. Moisten each piece of foil with a little olive oil. This will not only prevent the fish from sticking but will also add a hint of flavor.

2. Seasoning the fish:
Place one cod fillet on each piece of foil. Sprinkle salt and pepper to taste to bring out the fish's natural flavors. Squeeze lemon juice over each fillet, providing a fresh taste and pleasant acidity that will enhance the flavor.

3. Adding the tomato:
Evenly distribute the diced tomatoes among the fillets. The tomatoes not only provide a delicious taste but also moisture, helping to cook the fish evenly.

4. Wrapping the fillets:
Fold the edges of the foil, ensuring the fillets are completely covered. This process will allow the fish to steam and cook slowly, keeping it juicy.

5. Cooking the fish:
Preheat the grill (or grill pan) to medium heat. Place the foil packets on the grill and cook for about 10-12 minutes on each side. You can check if the fish is cooked correctly by gently pressing it. If the fillet flakes easily with a fork, it is ready!

6. Preparing the Mexican salad:
While the fish is cooking, take care of the Mexican salad. Heat a medium pot over medium heat and add a tablespoon of butter. Allow the butter to melt, then add the bag of Mexican salad. Add a cup of water and a pinch of salt. Boil the mixture for about 5-7 minutes, or until the vegetables are cooked but still crunchy.

7. Serving:
Once the fish is ready, carefully open the foil (watch out for the hot steam). Place each cod fillet on plates alongside generous portions of Mexican salad. Drizzle with a little lemon juice for added freshness. This recipe can be served warm or at room temperature, making it perfect for a light lunch or dinner.

Practical tips:
- You can experiment with various spices, such as paprika or herbs, to customize the fish's flavor.
- If you like to add a touch of spice, you can include slices of hot pepper alongside the tomatoes.
- Make sure to use fresh or well-frozen cod fillets for the best results.

Nutritional benefits:
Cod fillet is an excellent source of lean protein, being rich in omega-3 fatty acids, which are essential for heart health. The Mexican salad provides an important supply of vitamins and minerals, given the mix of vegetables. This recipe is low in calories, making it ideal for a balanced diet.

Frequently asked questions:
1. Can I use other types of fish?
Yes, you can adapt the recipe using white fish, such as tilapia or trout.

2. How can I store leftovers?
If you have leftovers, you can store them in an airtight container in the fridge for 1-2 days. The fish can be reheated in the microwave or on the grill.

3. What other sides can I add?
In addition to the Mexican salad, you can serve the dish with plain rice, quinoa, or baked potatoes for an even heartier meal.

Don’t forget to enjoy cooking and experiment with your favorite ingredients! Bon appétit!