Cod and Brussels Sprouts Gratin
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 399.2 μg | (665 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 327 μg | (109 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 303 mg | (319 %) | ||
| Potassium | 2,041 mg | (51 %) | ||
| Calcium | 383 mg | (38 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 352 μg | (176 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 350 mg | |||
| Cholesterol | 285 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp olive oil
- 1 kilogram Brussels sprouts
- salt
- 4 Tomatoes
- 600 grams Cod
- freshly ground peppers
- lemon juice
- 250 milliliters Whipped cream
- 3 eggs
- 100 grams grated Cheese (such as Emmentaler)
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Butter baking dish.
2.
Rinse brussels sprouts, cut stalks crosswise and blanch in boiling salted water for 5 minutes. Drain. Rinse and dry tomatoes, quarter and remove seeds. Place sprouts and tomatoes into baking dish. Rinse and pat dry cod, arrange on top of vegetables. Season with salt and pepper and drizzle with lemon juice. Whisk cream with eggs and cheese, season with salt and pepper. Pour over fish and vegetables and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes or until golden brown. Sprinkle with parsley and serve.
