Cod Fillet with Bacon and Lentil Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 98.2 μg | (164 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.1 mg | (151 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,467 mg | (37 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 7.7 mg | (51 %) | ||
| Iodine | 459 μg | (230 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 329 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 scallions
- 1 garlic clove
- 4 Tbsps olive oil
- 1 bay leaf
- 4 sprigs thyme
- 300 grams Le Puy lentils
- 40 grams raisins
- salt
- 1 Tbsp balsamic vinegar
- peppers
- 4 pcs Cod (each about 160 grams)
- 4 slices Bacon
- 2 Tbsps scallions
Preparation steps
1.
Rinse, clean and finely chop the scallion. Peel the garlic and finely chop. Sauté until translucent in 2 tablespoons of hot olive oil. Mix in the bay leaf, thyme and lentils and deglaze with the broth. Add the raisins and let simmer, stirring occasionally, for about 45 minutes. Add more broth if necessary. Take out the thyme and the bay leaf. Season with salt, vinegar and pepper.
2.
Rinse the cod and pat dry. Cook the bacon until crispy in the remaining oil in a nonstick pan and drain on paper towels. Season the cod with salt and pepper and cook until golden brown in a frying pan for 2-3 minutes on both sides.
3.
Arrange on the lentils and cod on plates and serve garnished with the bacon and sprinkled chives.
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