6 minutesPrep time
244 cal.Per serving
Utensils
Grater, Citrus juicer
recipe
Step 1
If needed, thaw the fish & remove the skin. Thinly slice it.
Step 2
Prepare the marinade. In a bowl, mix : the lemon zest & juice & a tablespoon of olive oil per person. Season with salt & pepper.
Step 3
Pour the marinade over the fish & set aside to marinate 20 min in the fridge.
Step 4
Meanwhile, wash & thinly slice the radishes.
Step 5
After 20 min, serve the sliced cod on a dish with its marinade. Top with the sliced radishes & optionally cilantro. Re-season to taste. Enjoy !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 244 cal. |
| Fat | 14 g |
| Carbohydrates | 9 g |
| Protein | 22 g |
| Fiber | 3 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Cod and Radish Carpaccio" contains 244 Energy, 14 g of Fat, 9 g of Carbohydrates, 22 g of Protein, 3 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
D Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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