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Prep Time
15 mins
Total Time
30 mins


4 sheets
foil or parchment paper, approx. 13 x 13 in. (32 x 32 cm)
3 tbsp
white vinegar
45 mL
1/2 tsp
2 mL
1 tbsp
sodium-reduced soy sauce
15 mL
1 tbsp
freshly grated ginger
15 mL
2 cups
cooked instant long grain brown rice
500 mL
cod fillets, thawed
green onions, thinly sliced lengthwise
carrots, cut into matchsticks
1/2 cup
Mandarin Ginger Vinaigrette
125 mL


Step 1

Preheat oven to 425°F (220°C). Whisk together vinegar, sugar, soy sauce and ginger in a shallow dish. Place fish into marinade, turning to coat. Set aside.

Step 2

Fold each sheet of foil or parchment in half then open flat so each piece looks like an open book. Place cooked rice on one side of each book, avoiding the fold. Top rice with fish. Divide green onions and carrots among the packets, and drizzle with the vinaigrette and remaining marinade. Fold the empty side over the ingredients. Tightly seal the edges of foil or parchment.

Step 3

Place packets on a baking sheet and bake in centre of oven until the fish is opaque and the vegetables are tender-crisp, about 8 min. (for foil) or 10 min. (for parchment paper). Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork. Let stand 5 min. before serving.


Parchment paper is traditionally used to make this dish and we love its presentation, but foil offers a slightly faster cooking time, which is ideal for weeknights.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
5 g
36 g
2 g
40 mg
23 g
550 mg
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