Stuffed Cod
Nutritional values
(Percentage of daily recommendation)
| Calorie | 538 cal. | (26 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 65.5 μg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 82 mg | (86 %) | ||
| Potassium | 1,818 mg | (45 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 471 μg | (236 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 269 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 pcs Cod (each around 250 grams) (approximately 9 ounces) (skin-on)
- juice of 1 lemons
- 4 Tomatoes
- 300 grams shallots
- 3 garlic cloves
- 2 Tbsps butter
- 1 bunch parsley
- 100 milliliters white wine
- 100 grams Whipped cream
- ½ tsp black peppercorns
- salt
- freshly ground peppers
Preparation steps
Cut the fish in half lengthwise, season with salt and pepper and sprinkle with lemon juice.
Rinse the tomatoes, cut into quarters, remove the seeds and cut into small cubes.
Peel the shallots and cut into thin rings.
Peel the garlic and chop finely.
Rinse the parsley, shake dry and chop.
Melt the butter in a large frying pan and sauté the shallots until soft. Add the garlic, tomatoes, peppercorns and wine and simmer for 3-4 minutes. Season with salt and mix in the parsley.
Arrange 2 fish fillets on a clean work surface, skin-side down. Spoon some of the shallot-tomato mixture over the fish, top with the remaining fillets, skin-side up, and secure with butcher's twine.
Arrange the remaining shallot-tomato mixture in a greased baking dish then stir in the cream. Place the fish over top, cover with aluminum foil and bake in a preheated oven (180°C) (approximately 350°F) for about 25-30 minutes.
