A cod fillet baked with olive oil, olives, and lemon juice, served with fennel.
1 | onions, finely chopped | 200 g | |
1 | fennels, cut into quarters | 360 g | |
2 tbsp | olive oil | 30 mL | |
1 pinch | salt [optional] | 0.2 g | |
2 tsp | olive paste | 10 g | |
400 g | cod fillet, or hake | ||
1 1/2 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
ground pepper to taste [optional] | |||
2 tsp | extra virgin olive oil [optional] | 10 mL |
Keep the serving plates warm on the stove while you're preparing the dish.
per 1 serving (360 g)
Amount % Daily Value |
Calories 320 |
Fat 12 g 18 % |
Saturated
1.7 g
8 % |
Cholesterol 90 mg |
Sodium 220 mg 9 % |
Carbohydrate 17 g 6 % |
Fibre 4 g 17 % |
Sugars 4 g |
Net Carbs 13 g |
Protein 38 g |
Vitamin A 4 % |
Vitamin C 39 % |
Calcium 8 % |
Iron 13 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 2 ½ |
Meat and Alternatives | 4 ½ |
Fats | 2 |
Simply loved this recipe. The next day had the cod leftovers with the "yellow" rissotto from same website. Even better.
It was my first time trying fennel, not bad but I couldn't get over the licorice taste of it. The olives on the cod was different, I would make this again but substitute the fennel for another vegetable.