Cod with Herb Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,465 mg | (37 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 470 μg | (235 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 253 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
For the potatoes: Scrub the potatoes thoroughly and cook in salted boiling water for about 20 minutes, until fork-tender.
Rinse the scallions, trim, chop the green parts and finely chop the white parts. Rinse the herbs, shake dry, pluck the leaves and finely chop. Mix the green parts of the scallions with the herbs, almonds, Parmesan and 2 tablespoons oil and season with lemon juice, salt and pepper. Rinse the fish and pat dry. Arrange the fish, flesh-side up, on the work surface and brush with the herb mixture. Roll up, secure with toothpicks and place in an oiled steamer. Season with salt and pepper and drizzle with 1 tablespoon oil. Steam for 8-10 minutes.
Sauté the remaining scallions in 2 tablespoons oil and then pour in the wine. Simmer until tender then season with salt and pepper.
Drain the potatoes and cut in half. Heat the remaining oil in a large frying pan, add the potatoes, season with salt and pepper and sauté until golden brown.
Serve the fish with the sautéed scallions and potatoes.
