Backed cod with beetroot salad

Backed cod with beetroot salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 365.6
  • Total Fat: 15.1 g
  • Cholesterol: 161.8 mg
  • Sodium: 240.0 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 2.1 g
  • Protein: 35.6 g

View full nutritional breakdown of Backed cod with beetroot salad calories by ingredient
Submitted by:

Number of Servings: 4


    Beet root salad:
    1. cook the beets, cool them down,peel and cut into small pieces.
    2. Chop onion and fresh parsley
    3. Mix a dressing out of 2 tbsp of oil, 1 tbsp of vinigar, add peper and salt if needed
    4. Mix all the ingredient in a bowl, chop the eggs and put on top.

    Backed cod:
    1. Warm-up the oven to 170 C.
    2. Cut the cod in 4 pieces, lay them in a form, sprincle it with grated bread and olive oil.
    3. Back for 15 minutes


Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user NATALJAVJ.

Rate This Recipe