New!
Mexican salad with cod
519 kcal per person
33g Protein
24g Carbs
32g Fat
18g Fiber
Ingredients
- 1 cod fillet (frozen)
- 1 tablespoon olive oil (15 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 1 pinch ground cumin (1 g)
- 1 pinch chili powder (1 g)
- ¼ cucumber
- 8 cherry tomatoes
- ½ red onion
- ½ avocado
- 4 ounces black beans (112 g)
- 1 handful mixed salad (30 g)
- 1 tablespoon yogurt, nonfat (15 ml)
Preparing this recipe
- Preheat the oven to 440°F (225°C).
- Let the fish thaw briefly.
- Place the fish in a (small) baking dish and sprinkle with oil and spices. Bake the fish in the preheated oven for 20 minutes.
- In the meantime, prepare the salad. Finely chop the onion. Cut the cucumber into cubes and the tomatoes into quarters. Mix these in a small bowl.
- Slice the avocado flesh. Rinse the black beans and let them drain.
- Arrange the mixed salad with the vegetables, avocado and black beans in a bowl. Remove the fish from the oven and place it on the salad. Finish with the yogurt. Season with pepper and salt.
Tip van FitChef
Delicious with some lime juice or chili flakes for extra zest.
