Cod in Tomato Sauce with Beans

Name: Cod in Tomato Sauce with Beans
Yield: 2
Ingredients: Cod fillet; Canned white beans; Tomatoes in their own juice; Onion; Garlic; Olive oil; Ground paprika; Parsley; Salt; Ground black pepper

Cut the cod into portions, and season with salt and pepper. Finely chop the onion and garlic and fry in oil in a deep frying pan for 3 minutes. Add the tomatoes with their juice and the paprika, season with salt, and heat for 5 minutes, breaking up the tomatoes with a spatula. Stir in the drained beans and bring to a boil. Place the fish in the sauce, cover with a lid, and simmer over low heat for 7–8 minutes, until the fillet is opaque and begins to flake. Sprinkle with chopped parsley and serve.

≈ 886 kcal / servings2 servings

90.68 gprotein per serving

Ingredients

✓Cod fillet
✓Canned white beans
✓Tomatoes in their own juice
✓Onion
✓Garlic
✓Olive oil
✓Ground paprika
✓Parsley
✓Salt
✓Ground black pepper

How to cook

1
Cut the cod into portions, and season with salt and pepper.
2
Finely chop the onion and garlic and fry in oil in a deep frying pan for 3 minutes.
3
Add the tomatoes with their juice and the paprika, season with salt, and heat for 5 minutes, breaking up the tomatoes with a spatula.
4
Stir in the drained beans and bring to a boil.
5
Place the fish in the sauce, cover with a lid, and simmer over low heat for 7–8 minutes, until the fillet is opaque and begins to flake.
6
Sprinkle with chopped parsley and serve.

Get the app to save & cook

In RESET a recipe is auto-counted in your daily calories and macros.

Download the app

Calories and macros are approximate and for reference only. This is not medical advice — for personal recommendations consult a doctor or dietitian.

Related recipes

Apple Berry Crumble

Preheat the oven to 190 °C. Core the apples, cut them into 2 cm cubes, mix with the berries, one-third of the sugar, and cinnamon, and place in a baking dish. For the crumble, mix the rolled oats, flour, and remaining sugar, add the cold butter in cubes, and rub with your fingers until you have large, moist crumbs. Scatter the crumble evenly over the fruit without pressing it down. Bake for 30–35 minutes, until the top is browned and the fruit juices are bubbling around the edges. Let stand for 10 minutes and serve warm — on its own or with a spoonful of yogurt.

≈ 1392 kcal

Deviled eggs with mustard and dill

Place the eggs in a saucepan, cover with cold water, and bring to a boil; cook for 10 minutes over moderate heat. Transfer the eggs to cold water for 5 minutes, then peel. Cut the eggs in half lengthwise and carefully remove the yolks into a bowl. Mash the yolks with a fork, add mayonnaise, mustard, and finely chopped dill, season with salt, and stir until smooth. Fill the egg white halves with the filling using a spoon or piping bag, sprinkle with paprika, and serve chilled.

≈ 678 kcal

Tuna and Egg Sandwich

Boil the egg for 9 minutes after the water comes to a boil, cool and finely chop. Drain the tuna and mash it with a fork. Mix the tuna with the egg, yogurt and mustard, and season with pepper. Cut the cucumber into thin slices. Place the lettuce leaves, filling and cucumber on a slice of bread, cover with the second slice and cut diagonally.

≈ 577 kcal