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Baked Cod with Blackcurrant and Gooseberry Glaze
Baked Cod with Blackcurrant and Gooseberry Glaze

Baked Cod with Blackcurrant and Gooseberry Glaze
A flavorful baked cod dish with a tangy blackcurrant and gooseberry glaze, served with a side of roasted seasonal vegetables.
Baked Cod with Blackcurrant and Gooseberry Glaze

This meal provides a good balance of protein and carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     blackcurrant
  • 100
    g
     gooseberry
  • 1
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Baked Cod with Blackcurrant and Gooseberry Glaze
Instructions:
  1. Preheat the oven to 200°C.
  2. In a small saucepan, combine blackcurrants, gooseberries, honey, lemon juice, minced garlic, and thyme. Cook over medium heat until the fruits break down and the mixture thickens.
  3. Place the cod fillets on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and black pepper.
  4. Pour the blackcurrant and gooseberry glaze over the cod fillets.
  5. Arrange sliced carrots, zucchini, and red bell pepper around the cod on the baking sheet. Drizzle with olive oil and season with salt and pepper.
  6. Bake in the preheated oven for about 20 minutes or until the cod is cooked through and the vegetables are tender.
  7. Serve the baked cod with roasted vegetables on the side.
Nutrition Per Serving 700 g Per 100g
Energy 480 kcal 69 kcal
Protein 35 g 5.0 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 20 g 2.9 g
Carbohydrates 50 g 7.1 g
Fat 18 g 2.6 g
  • 200
    g
     cod fillet
  • 100
    g
     blackcurrant
  • 100
    g
     gooseberry
  • 1
    tbsp
     honey
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

In a small saucepan, combine blackcurrants, gooseberries, honey, lemon juice, minced garlic, and thyme. Cook over medium heat until the fruits break down and the mixture thickens.

Place the cod fillets on a baking sheet lined with parchment paper. Brush with olive oil and season with salt and black pepper.

Pour the blackcurrant and gooseberry glaze over the cod fillets.

Arrange sliced carrots, zucchini, and red bell pepper around the cod on the baking sheet. Drizzle with olive oil and season with salt and pepper.

Bake in the preheated oven for about 20 minutes or until the cod is cooked through and the vegetables are tender.

Serve the baked cod with roasted vegetables on the side.

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