Ingredients:
– 1 cod fillet (frozen) (approx. 100 g)
– 200 grams of cauliflower florets
– 225 grams of Brussels sprouts (frozen)
– 1 onion
- 2 cloves of garlic
– 1.5 tablespoon (olive) oil
– 20 grams of mixed nuts, unroasted and unsalted
Preparation:
Let the cod fillet thaw on a plate.
Place the cauliflower florets in a pan with water and cook for about 15 minutes.
Also put the Brussels sprouts in a pan with water. Cook for 6 minutes.
Chop the onion and finely chop the garlic cloves.
Heat half the oil in a pan. First fry the onion for 2 minutes until soft and then fry the garlic for another 2 minutes. Remove this from the pan and set aside.
Heat the other half of the oil in the pan and fry the cod fillet for 6 minutes until golden brown and done.
Drain the cauliflower and put it in a food processor together with the onion and garlic. Process until smooth. Season with salt and pepper.
Serve the cauliflower puree with the Brussels sprouts and cod. Season to taste with some salt and pepper. Sprinkle the nuts over the dish.
– Kcal: 465
– Protein: 33g
– Carbohydrates: 22g
– Fat: 27g
– Dietary fiber: 16g
This recipe was made possible by FitChef
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