Sumac Cod with Yogurt Sauce
over golden rice with fried bell pepper0.0(0)
Calories
:
608 kcalProtein
:
28.3g proteinTotal
:
20 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Vis
- Melk (inclusief lactose)
Sumac is a spice made from the dried red berries of the sumac plant. The flavour is fresh and sour like citrus, but a bit more herbal. Ideal for this dish!
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)
¾ teaspoon
Sumac
75 g
White long grain rice
1 teaspoon
Ground turmeric
½ piece
Garlic
½ piece
Onion
½ piece
Bell pepper
1 piece
Green Romano pepper
½ sachet(s)
Middle Eastern spice mix
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
180 milliliters
Low sodium vegetable stock
½ tablespoon
[Plant-based] butter
½ teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2545 kJ
Calories608 kcal
Fat18.6 g
Saturated Fat6.7 g
Carbohydrate78.9 g
Sugar12.1 g
Dietary Fiber7.6 g
Protein28.3 g
Salt1.4 g
Potassium365.4 mg
Calcium22.8 mg
Iron0.6 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.
Utensils
•Pan with Lid
•Tall-Sided Pan
•Small Bowl
•Paper Towel
Cooking Steps
1
- Prepare the stock. Slice the onion into half-rings and crush or mince the garlic.
- Heat a drizzle of olive oil in a pot or saucepan over medium heat. Fry the garlic, the onion and the turmeric for 1 minute.
- Add the rice and fry for 1 more minute, then pour in the stock.
- Boil for 12 - 15 minutes, covered, then set aside until serving, still covered.
2
- Cut all of the peppers into strips.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the peppers with the Middle Eastern spices for 6 - 7 minutes, covered, stirring occasionally.
- Season to taste with salt and pepper.
3
- Pat the fish dry with kitchen paper and coat it with the sumac. Season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish for 1 - 2 minutes per side.
- In a small bowl, combine the yogurt with the white wine vinegar, then season to taste with salt and pepper.
4
- Serve the rice on deep plates with everything else on top.
- Drizzle with the yogurt sauce to finish.
