Photo: K8
Roasted Pacific Cod with Spring Vegetables and Mint
9 ingredients
Makes 4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
383
Calories
28g
Protein
15g
Fat
38g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pacific Cod | 100g cooked | 82 |
| Pea | 1/2 cup (72g) | 62 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 (6-ounces) pieces skinless Pacific cod or hake fillet (1 inch thick)
- 4 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
- 1 bunch scallions, cut into 1-inch pieces
- 1/2 pound zucchini (about 2 medium), cut into 1/2-inch-thick half-moons
- 1 (9-ounces) package frozen artichoke hearts, thawed
- 1 cup frozen peas, thawed
- 1 head romaine, thinly sliced crosswise
- 1/4 cup water
- 1/4 cup mint leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes