644
Calories
72g
Protein
18g
Fat
48g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Lemon juice - 5 ml (1 tsp)
- Asparagus, spear - 170 g (10 pcs)
- Salt and pepper - 0.6 g (2 pinch)
- Sesame seeds - 5 g (1 tsp)
- Cod fillet - 250 g
- Potato, small - 180 g
- Red onion, small - 120 g
How to make:
- Trim the asparagus and cut each spear in half. Peel and slice the red onion. Prod the potato a few times with a fork
- Roast the onion and asparagus with a little olive oil and a pinch of salt for approximately 10 minutes or until softened, put the potato in the oven at the same time but keep it in for at least 20 minutes, or until cooked
- Grill the cod under a medium grill for 10-12 minutes, or until cooked. Sprinkle with sesame seeds and squeeze some lemon juice over
- Serve the asparagus and onions with the cod and baked potato and drizzle over the olive oil, and add some salt and pepper
