Herb crusted cod baked with cherry tomatoes and red onion, and served with pan fried new potatoes with garlic and rosemary
Parboil potatoes, then cut in half and pan fry in butter with drizzle of olive oil. One minute before serving, add chopped garlic and 1 tbsp rosemary.
Spread cream cheese (mixed with 1 tbsp rosemary and 1 tbsp parsley) over cod fillets and sprinkle with breadcrumbs.
Place in baking tray with wedges of onion and cherry tomatoes. Drizzle vegetables with balsamic and oil.
Bake for 12-14 minutes at gas mark 6.
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Serving Size: 1 Serving (1013g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 506 | ||
Calories from Fat: 83 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.9mg | 5 % | |
Potassium 3009.6mg | 79 % | |
Total Carbohydrate 97.7g | 29 % | |
Dietary Fiber 16.4g | 66 % | |
Sugars, other 81.3g | ||
Protein 14.8g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 506
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