Cod and Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 489 μg | (815 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,544 mg | (39 %) | ||
| Calcium | 646 mg | (65 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 307 μg | (154 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 20.5 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Spinach
- 2 onions
- 2 Tbsps olive oil
- 2 garlic cloves
- salt
- freshly ground peppers
- Nutmeg
- 500 grams Tomatoes
- 500 grams Cod
- 1 Tbsp lemon juice
- 125 grams grated Emmentaler cheese
- 3 Tbsps Crème fraiche
- 1 tsp oregano
- 2 Tbsps butter
Preparation steps
Rinse spinach, trim and blanch in a pot with about 1 liter (approximately 1 quart) of boiling salted water until wilted, then drain and rinse in cold water. Drain well and squeeze out moisture. Peel onion and cut into rings.
Heat oil in a wide saucepan. Add the onion and sauté until soft.
Peel garlic and squeeze through a press into the pan. Add spinach and sauté briefly. Season with salt, pepper and nutmeg. Remove from heat, allow to cool slightly.
Blanch tomatoes, peel, quarter, core and cut into eighths.
Mix spinach with the sour cream, oregano and half of the grated cheese. Fold in tomatoes.
Divide fish fillet into pieces, season with salt and pepper and sprinkle with lemon juice.
Grease a baking dish, place the fish fillets in the dish and top with the spinach mixture. Sprinkle with the remaining grated cheese. Distribute knobs of butter on top and bake the gratin in a preheated oven at 200°C (approximately 400°F) for about 25 minutes. Serve garnished with basil.
