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Cod With Fennel, Mushrooms, Tomato & Dill

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)83.6619
Energy (kCal)451.2581
Carbohydrates (g)18.1396
Total fats (g)3.5442
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season cod with salt and pepper and squeese 2 lemon wedges over; set aside. | 2. Spray nonstick frypan with veggie spray, heat over high heat, add mushrooms, fennel and onion, reserving 4 onion slices. Cook stirring until onions are soft, about 5 minutes. Reduce heat to medium. Place the 4 pieces of cod on top of the veggies; place one slice of tomato on top each piece of cod and one slice of reserved onion slices on top of tomato. Sprinkle with Dill and squeese 2 more wedges of lemon over all; cover and simmer until cod is cooked through and flakes easily with a fork, about 15 minutes. | 3. Garnish with remaining lemon wedges and sprigs of fennel leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil cooking spray - - - -
    red onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    mushroom 1/2 cup chopped - - - -
    fennel bulb 1/2 sliced - - - -
    cod 1 cut 371.7342 0.0 80.7388 3.0373
    tomato 1 cut 32.76 7.0798 1.6016 0.364
    lemon 1 cut 1.2808 0.4116 0.0486 0.0132
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    dill 1/2 teaspoon dried 0.0399 0.0065 0.0032 0.001

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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