Baked Cod with Potatoes and Fennel
36 min 1 serving 515 kcal · 36 g proteinLevel: Beginner
The nutritionist's note
Baking the vegetables first and adding the fish later avoids overcooking it: cod is done as soon as the flesh turns opaque. A lean, high-protein fish, rich in iodine and B12.
Ingredients
1 serving
- cod loin170 g
- potatoes250 g
- fennel150 g
- olive oil14 g
- lemon juice10 ml
Method
- 1
Preheat the oven to 200 °C.
- 2
Slice the potatoes and fennel, oil them and bake for 22 minutes.
- 3
Place the cod loin on the vegetables, season and add lemon.
- 4
Continue for 12 minutes, until the fish is opaque.
Nutrition facts
per serving
| Energy | 515 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 50 g |
| Fat | 16 g |
| Fibre | 9 g |
| Iron | 2.4 mg |
| Vitamin B12 | 1.9 µg |
Potential allergens
- fish
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