Cod and Brussel Sprouts Casserole
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
27850
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 27,850 cal. | (1,326 %) | ||
| Protein | 6,217 g | (6,344 %) | ||
| Fat | 287 g | (247 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 458 μg | (2,290 %) | ||
| Vitamin E | 354 mg | (2,950 %) | ||
| Vitamin K | 269.1 μg | (449 %) | ||
| Vitamin B₁ | 19.6 mg | (1,960 %) | ||
| Vitamin B₂ | 16.8 mg | (1,527 %) | ||
| Niacin | 2,211.7 mg | (18,431 %) | ||
| Vitamin B₆ | 70.7 mg | (5,050 %) | ||
| Folate | 3,049 μg | (1,016 %) | ||
| Pantothenic acid | 91.3 mg | (1,522 %) | ||
| Biotin | 722 μg | (1,604 %) | ||
| Vitamin B₁₂ | 421.9 μg | (14,063 %) | ||
| Vitamin C | 904 mg | (952 %) | ||
| Potassium | 120,267 mg | (3,007 %) | ||
| Calcium | 10,221 mg | (1,022 %) | ||
| Magnesium | 8,476 mg | (2,825 %) | ||
| Iron | 115.1 mg | (767 %) | ||
| Iodine | 80,023 μg | (40,012 %) | ||
| Zinc | 142.4 mg | (1,780 %) | ||
| Saturated fatty acids | 72.2 g | |||
| Uric acid | 38,277 mg | |||
| Cholesterol | 12,219 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams Brussels sprouts
- 3 Tomatoes
- 350 Cod
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 200 grams Whipped cream
- 2 eggs
- 50 grams Gouda (grated)
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Rinse brussel sprouts and cut stalks crosswise. Blanch in boiling salted water for about 3 minutes. Drain and rinse in cold water, drain well. Arrange in a greased baking dish.
2.
Rinse and slice tomatoes.
3.
Cut fish into pieces and sprinkle with lemon juice.
4.
Spread tomatoes and fish on brussel sprouts, season with salt and pepper.
5.
Whisk cream with eggs and cheese, season with salt and pepper and pour over casserole.
6.
Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Serve sprinkled with parsley.
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