Cod fillet with tomatoes (diabetic)

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the fish fillet, dab dry, sprinkle with lemon juice and salt. Cut carrots into fine sticks, celery into thin slices. Peel and finely dice the shallot. Heat 5 g fat in a coated pan and fry half of the shallots cubes in it until translucent. Add carrots and celery, sauté briefly and season with salt and pepper.

2. 2

   Pour on 100 ml stock and place everything in a greased, ovenproof dish. Place the fish fillet on the vegetables. Wash the tomato, cut into slices and place on the fish together with the mozzarella. Sprinkle with salt and pepper and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. In the meantime, heat the remaining fat in a small pot and sauté the remaining diced shallots in it. Add rice, dust with curry and steam briefly. Pour in the remaining stock, bring to the boil, cover and let it swell at low heat for about 20 minutes. Wash chives, dab dry and cut into small rolls, except for 2-3 stalks for garnishing. Arrange rice, fish and vegetables on a plate.

3. 3

   In the meantime, heat the remaining fat in a small pot and sauté the remaining diced shallots in it. Add rice, dust with curry and steam briefly. Pour in the remaining stock, bring to the boil, cover and let it swell at low heat for about 20 minutes. Wash chives, dab dry and cut into small rolls, except for 2-3 stalks for garnishing. Arrange rice, fish and vegetables on a plate. Serve sprinkled with chives and garnished

4. 4

   Preparation time 45-50 minutes. Approx. 1760 kJ/ 420 kcal. E 37 g/ F 15 g/ KH 34 g. 2 BE

Nutrition Facts

KCAL
420 kcal

CARBS
34 g

FATS
15 g

PROTEINS
37 g