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Almond cod with braised tomatoes

Almond cod with braised tomatoes

Preparation time:
35 min
Difficulty level:

Nutritional values:

18 g
32 g
21 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)7 ½ (150 g)
Olive oilOlive oil 1 Teaspoon
Alaska pollock, pollock fillet (fresh or frozen, organic)Alaska pollock, pollock fillet (fresh or frozen, organic) 175 g
Salt, table salt, sea saltSalt, table salt, sea salt ⅓ Tablespoon
Pepper (black)Pepper (black) ⅓ Tablespoon
Basil (fresh or dried)Basil (fresh or dried) 1 Pinch(s)
Thyme (dried)Thyme (dried) 1 Pinch(s)
Lemon (fresh)Lemon (fresh)½ (40 g)
Almond leaves (tender)Almond leaves (tender) 20 g


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
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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