Try this Spicy Cod, Roasted Potatoes & Broccoli recipe, or contribute your own.
Suggest a better description1. Set oven to 400F.
2. Prep the vegetables by chopping the potatoes and broccoli into chunks.
3. Place the vegetables on a nonstick baking sheet (or parchment paper or aluminum foil) and spray with olive oil. Add a few pinches of sea salt and pepper and mix the veggies together using your hands to ensure each piece is coated.
4. Roast the veggies in the oven for about 25 minutes, until the potatoes have softened and the edges of the broccoli have turned brown.
5. While the veggies are roasting, prepare the cod. Rub the cod with olive oil, smoked paprika, sea salt & pepper (and a pinch of cayenne pepper if you want a little heat).
6. Place the cod on a nonstick baking sheet and bake in the oven for 18 to 20 minutes; ensuring the cod flesh has turned white.
7. Prepare the meal by adding a portion of roasted vegetables to a container and then a few pieces of cod fillet.
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Serving Size: 1 Serving (501g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 322 | ||
Calories from Fat: 26 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 78mg | 24 % | |
Sodium 161.6mg | 6 % | |
Potassium 1996.6mg | 53 % | |
Total Carbohydrate 36.1g | 11 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 28.7g | ||
Protein 40g | 57 % | |
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: 322
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