Baked Cod with Vegetables

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Baked Cod with Vegetables
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
166
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie166 cal.(8 %)
Protein28 g(29 %)
Fat1 g(1 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage3.6 g(12 %)
Vitamin A0.6 mg(75 %)
Vitamin D2 μg(10 %)
Vitamin E2 mg(17 %)
Vitamin K32.5 μg(54 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin10.6 mg(88 %)
Vitamin B₆0.5 mg(36 %)
Folate77 μg(26 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C16 mg(17 %)
Potassium953 mg(24 %)
Calcium102 mg(10 %)
Magnesium60 mg(20 %)
Iron1.3 mg(9 %)
Iodine351 μg(176 %)
Zinc1 mg(13 %)
Saturated fatty acids0.3 g
Uric acid206 mg
Cholesterol51 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
600 grams Cod (at a time, with skin, ready to cook)
salt
freshly ground peppers
1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
100 milliliters dry white wine
How healthy are the main ingredients?
salt

Preparation steps

1.

Rinse the cod fillet, pat dry, and season with salt and pepper. Trim, rinse and cut the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion) into small dices. Place a plastic wrap on work surface and twist one end to close, place the soup vegetables, the cod fillet and the white wine into the plastic wrap, cover and close the other end.

2.

Prick the plastic wrap repeatedly with a knife and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 30 minutes.

Remove from the oven, open the plastic wrap bag, and serve the soup vegetables with the cod fillet on a plate.