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Oven Baked Cod

on green Olives and White Bean Salad

  • 15 min
Guest Chef
Fish
Collaboration
High Protein
Low Calorie
Low Fat
Easy to prepare, the combined bite of the fish with a spoonful of chunky relish will melt in your mouth and warm your hearth on any given day!
Oven baked Cod
Presented by

Isabelle Huot

Ingredients

100 g
Cherry Tomatoes
2
Cod Loin(s)
8 g
Curly Parsley
30 g
Green Olives
1
Mini Cucumber(s)
1 tbsp
Olive Oil (not included)
1/4
Red Onion(s)
1 tbsp
Red Wine Vinegar
1 1/2 cup(s)
White Kidney Beans
Nutritional facts
Serving per portion
Amount / Serving
Calories
334 kcal
Total fat
8 g
Saturated Fat
1 g
Sodium
538 mg
Total Carbohydrate
34 g
Fiber
9 g
Sugar
5 g
Proteins
29 g

Instructions

Season fish
1

Preheat oven to 375 F.

Place the cod on a baking sheet lined with parchment paper. Brush with 1/2 olive oil, season with salt and pepper. Bake for 10 minutes.

Prepare the ingredients
2

Prepare the ingredients: chop the parsley, thinly slice the olives and the onion; Cut the tomatoes in half; Slice the cucumber; Rinse and drain the beans.

Mix the salad
3

Prepare the salad: Mix parsley, olives, onion, tomatoes, cucumber and beans in large bowl.

Pour in dressing
4

Whisk the remaining olive oil, red wine vinegar, salt and pepper together and drizzle the mixture over the salad. Serve the fish on the salad.