Chorizo Crusted Cod with Roasted Cherry Tomatoes
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 464 μg | (232 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 272 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Cod (each about 180 g)
- 100 grams Chorizo
- 200 grams Pearl onion
- 8 fresh garlic cloves
- 500 grams Cherry tomatoes
- 3 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 150 milliliters dry white wine
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the cod fillets and pat them dry. Slice the chorizo thinly and layer the slices on top of the cod. Peel the onions and garlic and add to a baking dish. Rinse the tomatoes, leaving the vines intact, and arrange in the baking dish. Drizzle everything with the olive oil and season with salt. Place the cod fillets on top. Pour the white wine into the dish and roast until the fish is cooked through, about 10-15 minutes. Season the sauce with salt and pepper. Serve the fish and vegetables together, garnished with arugula if desired.
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