Dolores Baretta | Low Cal 5 Star Recipe: Pepper Crusted Cod with Vegetable Gratin and Greens
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Low Cal 5 Star Recipe: Pepper Crusted Cod with Vegetable Gratin and Greens

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Pepper Crusted Cod with Vegetable Gratin and Greens


Serving for 2


For Fish:

350 g Atlantic Cod fillet

½ Bunch of Parsley

1 Tbsp Three colored pepper corns

Pinch Sea Salt

2 Tbsp of Olive Oil


For Gratin:

2 Carrots sliced thinly

1 Sweet Potato sliced thinly

2 Potatoes sliced thinly

1 Cup of Vegetable Bouillon

4 tbsp of Soya Cream


For Greens:

1 Onion diced

100g Spinach

1 Zucchini, diced

½ head of Broccoli, cut into small pieces



Prepare the Gratin first. Layer the vegetable in an oven proof dish. Mix the bouillon with soya crème and pour over vegetables. Place in a preheated moderate oven. Will need 50 minutes to cook. In the meantime wash and pat dry the fish fillet. Grind pepper corns, salt, parley together. Cover fish with the paste. Place Wrap on cooking paper and drizzle with olive oil, wrap. It will take 20 minutes so time it to place in the oven after the vegetables have been in for 30 minutes. In the meantime prepare the greens. Fry off the spinach and drain. Leave to the side. With a little oil cook the onion for 3 minutes, then add the broccoli and zucchini. Cook for about 7 minutes. Once cooked add the spinach. Total cooking time about 12 minutes, so do this once the fish is already in the oven.

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