Baked Cod with Beans and Salad
Nutrition per serving
Calories | 507 kcal |
Protein | 34 g |
Carbs | 71.4 g |
Fats | 12.4 g |
Saturated Fat | 1.9 g |
Monounsaturated Fat | 7.1 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 32.1 g |
Fiber | 20.1 g |
Sodium | 818 mg |
Ingredients
Romaine Lettuce | |
Cucumber | |
Cherry Tomatoes | |
Vinegar, Rice | |
Dijon Mustard (Whole Grain) | |
Water | |
Tomatoes, Red, Ripe | |
Atlantic Cod | |
Olive Oil | |
Green Beans (snap beans) | |
Blueberries | |
Oats |
1. Preheat oven to 200°C
2. Slice tomato.
3. Top and tail green beans
4. Shred lettuce
5. Slice cucumber
6. Halve cherry tomatoes
7. In a small bowl, combine the olive oil, oats and salt and pepper to taste.
8. Place fish in a shallow baking dish and coat with oat mixture. Place 2 slices of tomatoes on top of fish and bake in the oven for 13 to 18 minutes until translucent. Remove and set aside.
9. Meanwhile steam the green beans for 3-4 minutes.
10. To make the salad, combine in a small bowl the lettuce, cucumber, and cherry tomatoes.
11. To make dressing, combine the rice vinegar, mustard and water
12. Drizzle dressing over salad and top with blueberries. Serve with the fish and green beans