Stuffed Cod
Nutritional values
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 152 mg | (15 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 239 μg | (120 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 large Cod
- 1 organic Lime
- half Limes (juiced)
- Sea salt
- freshly ground White pepper
- 20 grams butter
- 80 grams Bacon
- 3 Zucchini
- 4 Tbsps olive oil
- ¼ l fish stock (or broth)
Preparation steps
For the fish: rinse fish fillets in cold water, pat dry with paper towels, sprinkle with lime juice and season with salt and pepper. Heat butter in a pan and cook bacon until crispy. Rinse lime and slice. Rinse zucchini and cut into thick slices.
For the stuffing: rinse and dry basil, pluck off leaves and combine with pine nuts, butter and egg yolk, mash well. Crumble bread over herb puree, add pecorino and season with salt and pepper. Spread stuffing on one fish fillet, top with second fillet and press lightly.
Arrange fish in a baking pan, arrange zucchini slices around and top fish with lime lices. Sprinkle with bacon and add fish stock to the pan. Roast in preheated oven at 200°C (approximately 400°F) for about 20 minutes. Remove from the oven and serve.
