INGREDIENTS
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1 cod fillet, cut into two pieces
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1 bunch of asparagus, last two inches cut off
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2 Spring onions, sliced up to green part
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2 tablespoons of basil, cut into a chiffonade
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1 teaspoon garlic, minced
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1 1/2 teaspoons ginger, sliced or minced
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2 tablespoons soy sauce
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2 teaspoons olive oil
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Cracked black pepper (optional)
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Parchment paper