Cod with Vegetables
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
316
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 37.2 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 14.9 mg | (124 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,313 mg | (33 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 473 μg | (237 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 30 grams butter
- 4 Cod (each 160 grams)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 200 milliliters fish stock
- 200 milliliters white wine
- 2 centiliters Noilly Prat
- 2 Tbsps Horseradish (freshly grated)
Preparation steps
1.
Peel onion and cut into rings. Trim soup vegetables, rinse and cut into thin strips.
2.
Rinse cod pieces and pat dry. Season with salt and pepper and sprinkle with lemon juice.
3.
Heat butter in a large pot. Add onion and soup vegetables and sauté briefly. Add the fish stock, white wine and Noilly Prat and bring to a boil, then reduce heat and place the cod in the pot. Cover and simmer until done, about 15 minutes (do not boil).
4.
Stir 1 tablespoon horseradish into the broth and season with salt and pepper.
5.
Arrange fish with the vegetables and some broth on warmed plates. Sprinkle with dill, chives and remaining horseradish. Serve with boiled potatoes, if desired.
