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Herb-Crusted Cod with Saffron-Infused Fennel and Roasted Beetroot
A sophisticated dish featuring cod with a herb crust, complemented by the aromatic flavors of saffron-infused fennel and the earthy sweetness of roasted beetroot.
To provide a balanced meal rich in protein and complex carbohydrates, supporting muscle recovery and energy replenishment for cycle training.
Ingredients:
1
Servings
-
200gcod fillet
-
150gfennel bulb
-
100gbeetroot
-
0.5gsaffron
-
10gparsley
-
5gthyme
-
15mlolive oil
-
5glemon zest
-
1garlic clove
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Instructions:
- Preheat the oven to 200°C.
- Mix parsley, thyme, lemon zest, and minced garlic to create the herb crust.
- Coat the cod fillet with olive oil and press the herb mixture onto the top.
- Place the cod on a baking sheet and bake for about 20 minutes until cooked through.
- Slice fennel bulb thinly and sauté in a pan with olive oil and saffron until tender.
- Wrap beetroot in foil and roast in the oven for about 40 minutes until soft.
- Peel and slice the roasted beetroot.
- Serve the herb-crusted cod with saffron-infused fennel and roasted beetroot slices.
| Nutrition | Per Serving 487 g | Per 100g |
|---|---|---|
| Energy | 389 kcal | 80 kcal |
| Protein | 40.3 g | 8.3 g |
| Fibre | 9.1 g | 1.9 g |
| Salt | 0.4 g | 0.1 g |
| Sugar | 13 g | 2.7 g |
| Carbohydrates | 24.2 g | 5.0 g |
| Fat | 15.6 g | 3.2 g |
-
200gcod fillet
-
150gfennel bulb
-
100gbeetroot
-
0.5gsaffron
-
10gparsley
-
5gthyme
-
15mlolive oil
-
5glemon zest
-
1garlic clove
1
Servings