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Cod with carrot & hazelnut

Cod with carrot & hazelnut
Dinner

SERVES:
1
DIFFICULTY:
Easy
PREP TIME:
COOK TIME:

Ingredients

  • 140 g Skinless cod fillet
  • 1 Large egg white
  • 1 tbsp Chia seeds or sesame seeds
  • Juice of 1/2 lemon
  • 2 Carrots, halved lengthwise
  • 1 Wedge green cabbage (about 1/8 small head)
  • Salt and freshly ground black pepper
  • 5 Sprigs fresh thyme
  • 2 tbsp Low-fat plain skyr (See Cheater’s Skyr)
  • 1 tbsp Coarsely chopped toasted hazelnuts
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Method

  • Preheat the oven to 200°C/ 400°F. Line a baking sheet with parchment paper.
  • Dip the cod in the egg white, roll in the chia seeds, and place on the prepared baking sheet. Drizzle with the lemon juice. Add the carrot halves and cabbage to the baking sheet. Season with salt and pepper. Scatter the thyme sprigs on top. Bake for 7 to 10 minutes, until the fish is cooked through.
  • Transfer the fish and vegetables to a plate, spread with the skyr, and top with the hazelnuts.

Notes

Energy per serve: 2393kJ
Reprinted with permission from The Nordic Way: Discover The World’s Most Perfect Carb-to-Protein Ratio for Preventing Weight Gain or Regain, and Lowering Your Risk of Disease by arrangement Pam Krauss Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Arne Astrup, Jennie Brand-Miller and Christian Bitz

 


Nutritional information (per serve)

Calories: 572kcal | Carbohydrates: 23g | Protein: 35g | Fat: 33g | Sodium: 460mg | Fiber: 21g
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