Recipe for Cod Fillet with Sun-Drenched Vegetables to slim down thighs. Easy and quick to make, tasty and healthy. Ingredients, preparation, and related recipes.
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Recipe for Cod Fillet with Sun-Drenched Vegetables in Parchment Paper
Instructions
- 1. Preheat the oven to 180°C (350°F).
- 2. Peel and dice the carrots.
- 3. Clean and cut the zucchini into cubes.
- 4. Clean and pat dry the cherry tomatoes.
- 5. Peel and chop the shallots.
- 6. Place all the vegetables on four sheets of aluminum foil.
- 7. Cover them with the cod fillets.
- 8. Drizzle each fish fillet with olive oil.
- 9. Sprinkle with parsley, salt, and pepper.
- 10. Fold the aluminum foil sheets to seal the packets and place them on a baking sheet.
- 11. Bake for approximately 40 minutes.
- 12. Serve hot with steamed rice or potatoes.
Ingredients for servings
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4 cod fillets -
4 carrots -
1 zucchini -
250 g of cherry tomato -
2 shallots -
2 tablespoon of olive oil -
salt (according to taste) -
pepper (according to taste) -
parsley (according to taste)
Rates
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Nutritional information *
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Per serving% RDA
-
Energy value307 kcal15 %
-
Fat8,32 g12 %
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of which saturated1,31 g7 %
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Carbohydrates10,08 g4 %
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of which sugar7,81 g9 %
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Protein45,49 g91 %
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Fibers3,13 g?
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More data
* As an indication, before cooking, RDA of the EU.