Baked Cod with Vegetables and Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,094 cal. | (52 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,032 mg | (26 %) | ||
| Calcium | 485 mg | (49 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 351 μg | (176 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the vegetables
- 250 grams mixed Vegetables (such as, carrots, cauliflower, corn, snow peas, mushrooms)
- 150 grams freshly grated Gouda
- 2 Tbsps butter
- salt
- peppers
- For the sauce
- 1 Tbsp Chives (cut into small rolls)
- 1 Tbsp hot Mustard
- 50 grams butter
- 200 milliliters Whipped cream
- salt
- cayenne pepper
- 500 grams green Tagliatelle
- For the fish
- 600 grams Cod
- salt
- freshly ground peppers
- lemon juice
- vegetable oil
Preparation steps
For the vegetables, prepare all the vegetables and sauté in a pan with some butter. Add a little water, season with salt and pepper and simmer, covered, for about 5 minutes.
For the fish, rinse the cod fillet and pat dry. Cut into portions, season with salt and pepper and drizzle with lemon juice.
Heat some oil in a pan and sear the fillets on each side for 2 minutes. Then place in a baking dish, arrange the vegetables on top and shower with cheese.
Bake in a preheated oven at 250°C (approximately 475ºF) until the cheese has melted and lightly browned.
For the sauce, melt the butter over low heat. Add the mustard and cream and whisk together. Season with salt and cayenne pepper to taste and then stir in the chives.
Cook the pasta according to package instructions, in plenty of salted water.
Transfer the fish fillets to plates and serve drizzled with the sauce and alongside the pasta.
