Cod with carrot & cucumber
Cod with carrot & cucumber
480kcal Per person
29g Protein
49g Carbs
19g Fat
8g Fiber
Ingredients
- 1 cod fillet (frozen)
- 2 ounces quinoa (56 g)
- 1 carrot
- ½ cucumber
- 1 scallion
- 1 tablespoon olive oil (15 ml)
- 1 squeeze lemon juice (5 ml)
- 1 teaspoon yellow mustard (7 g)
- 1 teaspoon honey (7 g)
Preparing this recipe
- Let the cod thaw slightly.
- Cook the quinoa according to the instructions on the package, drain and let cool.
- Julienne the carrot and cucumber. Slice the scallion into thin rings. Combine with the quinoa in a bowl.
- Rub the cod with salt and pepper. Heat half of the oil in a skillet and place the fish in the pan. Cook the cod for 3 minutes on each side until done.
- Mix the lemon juice with the remaining olive oil, mustard and honey to make a dressing. Stir this into the quinoa, seasoning with salt and pepper.
- Serve the quinoa salad on a (deep) plate and place the cod on top.
Tip van FitChef
1. Sprinkle some dill or parsley over the salad.
2. Serve extra lemon with the fish.
