Cod with Pomegranate Lemon Honey Sauce
Cod with pomegranate lemon honey sauce - Fish classic in a new guise
Healthy, because
Even smarter
Nutritional values
Fish provides appreciable amounts of minerals such as phosphorus and iron, as well as B vitamins and vitamin A. The sauce and topping round off the taste wonderfully and at the same time bring plenty of vitamins, antioxidants, and healthy fats to the plate.
You can substitute the cod with another type of white fish.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 116.9 mg | (14,613 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 6.6 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45.1 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 15.2 mg | (16 %) | ||
| Potassium | 830 mg | (21 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3.8 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 212 mg | |||
| Cholesterol | 110.4 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse cod fillet, pat dry, cut each into 4 pieces, and make several parallel incisions on the skin side. Season fillets with salt and pepper.
Heat oil in a frying pan. Sauté fish fillets in it for 2 minutes on each side over medium heat.
Place in a large baking dish with the skin side up. Cook in a preheated oven at 200 °C / 400 °F for about 10 minutes.
Meanwhile, mix lemon juice with honey and bring to a boil in the fish fry pan. Add the sliced almonds and butter and season with 1 pinch of cinnamon. Pour the lemon and honey sauce over the fish fillets, spread whole almonds over the fillets and cook for another 10 minutes.
Cut the pomegranate in half and remove the seeds from the fruit. Arrange fish fillets with lemon and honey sauce on plates and serve sprinkled with pomegranate seeds.
