Omelet with mozzarella and bacon
Loosely whisk together milk, eggs, water, salt and pepper. Fry bacon until crisp and fat free, then set aside. Cut mozzarella into cubes, spring onion into...
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Almond cod with braised tomatoes
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Preparation time:
35 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
407
Calories
18 g
Carbohydrates
32 g
Protein
21 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 7 ½ (150 g) |
 | Olive oil | 1 Teaspoon |
 | Alaska pollock, pollock fillet (fresh or frozen, organic) | 175 g |
 | Salt, table salt, sea salt | ⅓ Tablespoon |
 | Pepper (black) | ⅓ Tablespoon |
 | Basil (fresh or dried) | 1 Pinch(s) |
 | Thyme (dried) | 1 Pinch(s) |
 | Lemon (fresh) | ½ (40 g) |
 | Almond leaves (tender) | 20 g |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Preheat oven to 220 degrees (upper-lower heat). Heat olive oil in a non-stick frying pan over medium heat. Season fish with salt and pepper and sear for 2-3 minutes on each side.
Step 2:
Pluck thyme from the branches and chop it. Sprinkle over the fish together with the flaked almonds. Slice the lemon and then add to the pan with the tomatoes.
Step 3:
Put everything in the oven until the fish is cooked and the tomatoes burst open. Chop basil and spread over food before serving.
Macronutrient distribution:
The recipe Almond cod with braised tomatoes is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Stove
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