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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 (400 g)
Amount % Daily Value |
Calories 330 |
Fat 12 g 18 % |
Saturated
1.7 g
8 % |
Cholesterol 90 mg |
Sodium 240 mg 10 % |
Carbohydrate 20 g 7 % |
Fibre 5 g 22 % |
Sugars 4 g |
Net Carbs 15 g |
Protein 38 g |
Vitamin A 4 % |
Vitamin C 46 % |
Calcium 10 % |
Iron 15 % |
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.
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.