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Ingredients
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Utensils
Stovetop, Cook expert
recipe
Step 1
Si besoin, faites décongeler le cabillaud. Installez le bol inox avec 500 ml d'eau, ajoutez le panier vapeur avec les carottes en rondelles. Lancez le programme vapeur, 15 minutes.
Step 2
Pendant ce temps, coupez les tomates cerises en deux.
Step 3
Ajoutez un filet d'huile d'olive dans une poêle et ajoutez les tomates cerises. Faites revenir 2 minutes à feu vif.
Step 4
Ajoutez le cabillaud dans la poêle et faites cuire 4 minutes de chaque côté. Salez et poivrez en fin de cuisson.
Step 5
À la fin du programme, videz le bol et replacez les carottes égouttées dans le bol inox. Ajoutez un filet d'huile d'olive, salez et poivrez. Lancez le programme expert, 5 minutes/vitesse 5/60°C.
Step 6
Serve with the cod, tomatoes and a drizzle of olive oil.
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 214 cal. |
| Fat | 6 g |
| Carbohydrates | 19 g |
| Protein | 23 g |
| Fiber | 6 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 "Cabillaud & purée de carotte" contains 214 Energy, 6 g of Fat, 19 g of Carbohydrates, 23 g of Protein, 6 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.).
B 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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