Utensils
Stovetop, Pot (small), Colander, Frying pan
recipe
Step 1
Cook the string beans for 7 minutes in a large pot of boiling water and then drain.
Step 2
In a frying pan, sauté the almonds for 2 minutes, until lightly golden.
Step 3
Remove the almonds and add a drizzle of olive oil to the same pan. Cook the cod for 2 minutes on each side, or until cooked through.
Step 4
To plate, serve the cod on top of the string beans and sprinkle with the toasted almonds. Add salt, pepper and lemon slices. Enjoy!
Nutrition facts
Average estimated amount for one serving
| Energy | 235 cal. |
| Fat | 7 g |
| Carbohydrates | 11 g |
| Protein | 28 g |
| Fiber | 10 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 with string beans and sliced almonds" contains 235 Energy, 7 g of Fat, 11 g of Carbohydrates, 28 g of Protein, 10 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.).
C Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. 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.
Scores computed by
Retrieving reviews...
