Greek Style Cod Fillets
Greek Style Cod Fillets - Tender and succulent with crispy vegetables
Healthy, because
Even smarter
Nutritional values
One serving of this dish covers your daily requirement of iodine, a trace element that fulfills vital functions in the metabolism and the central nervous system.
If you're not on a low-carb diet, pair these fillets with rice for delicious texture and an added dose of fiber.
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 83.5 μg | (139 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 148 μg | (329 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 236 μg | (118 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 392 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 8 g |
Ingredients
Kitchen utensils
Preparation steps
Trim Romanesco, rinse and divide into very small florets.
Coarsely chop the olives.
Peel the onions and chop finely. Peel the garlic and chop finely.
Rinse fish fillets, pat dry and cut into approximately 1-1/4 inch pieces.
Coarsely chop the almonds. Rinse marjoram, shake dry and pluck leaves. Squeeze lemon.
Heat oil in a skillet. Add Romanesco and cook for 3-4 minutes over high heat.
Add almonds, onions and garlic and fry for 1 minute. Season with salt and pepper.
Season the fish pieces with pepper and add to the skillet with the olives.
Pour in 2 tablespoons of lemon juice and 2 tablespoons water. Immediately cover and cook for another 4-5 minutes over low heat. Season at the end of cooking with salt, sprinkle with marjoram and serve immediately.
