Beetroot Chip-Crusted Cod
over rice with corn, Mexican-style spices & coriander3.0(6)
Calories
:
916 kcalProtein
:
33g proteinTotal
:
20 minutesDifficulty
:
EasyAllergens:
- Vis
- Selderij
- May contain traces of allergens
It's worth taking care when peeling an onion - the outer layers contain the most nutrients!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Cod fillet
(Contains: Vis)
25 g
Beetroot tortilla chips
75 g
White long grain rice
70 g
Corn
½ piece
Red onion
½ piece
Courgette
5 g
Fresh coriander
(May be present: Selderij)
½ sachet(s)
Mexican-style spices
Not included in your delivery
½ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
White wine vinegar
25 g
Flour
30 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3831 kJ
Calories916 kcal
Fat36.3 g
Saturated Fat4.9 g
Carbohydrate111.1 g
Sugar11.2 g
Dietary Fiber7.4 g
Protein33 g
Salt1.6 g
Potassium281.3 mg
Calcium43.5 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 12 - 15 minutes, then drain and set aside (see Tip).
Tip: if you're watching your calorie intake, serve just serve two thirds of the rice. You can keep the rest to use another time.
2
- Chop the onion and slice the courgette into crescents.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion and the courgette for 3 - 4 minutes.
- Drain the corn and transfer to the frying pan, along with the Mexican-style spices.*
- Mix well and fry for 2 - 3 more minutes.
*Take care, this ingredient is spicy! Use as preferred.
3
- In a bowl or deep plate, combine the flour with the water (see pantry for amount). Season with salt and pepper.
- Make a small opening in the bag of tortilla chips.
- Crush the tortilla chips into very small pieces, then transfer the crushed chips to a deep plate.
4
- Pat the fish dry with kitchen paper, then dust lightly with some extra flour.
- Coat the fish first with the batter and then with the crushed tortilla chips, ensuring it is completely covered.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
5
- Meanwhile, finely chop the coriander.
- In a small bowl, combine the white wine vinegar with the mayonnaise and half of the coriander.
- Season to taste with salt and pepper.
6
- Serve the rice in bowls or deep plates with everything else on top.
- Drizzle with the coriander mayonnaise.
- Garnish with the rest of the coriander as preferred.
