Steamed Cod with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 971 mg | (24 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 345 μg | (173 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 19 g |
Preparation steps
Rinse the cod fillets, pat dry and season with salt and lemon juice. Line a steamer basket with parchment paper and place the cod fillets inside. Bring about 1 cm (approximately 1/2 inch) of water to a boil in a large pot and place the steamer basket over it. Cover the steamer basket and cook the fish for about 5 minutes.
Peel 3 of the oranges so that all of the white skin is removed and cut into thin slices. around thoroughly so that all white skin is removed and cut into thin slices. Juice the remaining orange. Rinse the green pepper, remove the ribs and seeds and cut into thin strips. Peel and slice the shallot. Heat 1 tablespoon of olive oil in a large pan and sauté the green pepper and shallot until softened. Deglaze with the orange and lime juice and let boil down slightly. Season with salt and pepper, remove from heat and stir in the chopped chives and remaining olive oil.
Arrange the orange slices on a large serving platter and place the cod fillets on top. Drizzle the sauce over everything and serve.
