nordic

Dill and Mustard Baked Cod with Rye Crumble and Warm Beet Salad

Name: Dill and Mustard Baked Cod with Rye Crumble and Warm Beet Salad
Yield: 1 serving
Cuisine: nordic
Ingredients: 240 g cod fillet; 45 g rye bread crumbs; 12 g butter, melted; 15 g Dijon mustard; 8 g fresh dill, chopped; 220 g cooked beets, cubed; 40 g red onion, thinly sliced; 15 g apple cider vinegar; 10 g olive oil; 3 g salt; 1 g black pepper

This baked dish pairs cod fillet with rye bread crumbs, Dijon mustard and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

50 g Carbohydrates

24 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

240g cod fillet 197 kcal
45g rye bread crumbs 119 kcal
12g butter, melted 86 kcal
15g Dijon mustard 11 kcal
8g fresh dill, chopped 3 kcal
220g cooked beets, cubed 97 kcal
40g red onion, thinly sliced 16 kcal
15g apple cider vinegar 3 kcal
10g olive oil 88 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

cod filletsaltblack pepper
Heat oven to 400F/205C. Place cod on a lined tray and season with salt and pepper.
cod filletrye bread crumbsbutterDijon mustardfresh dill
Mix rye bread crumbs with melted butter, chopped dill, and mustard; press the crumble on top of the cod.
Bake 10 to 14 minutes until the fish flakes and the topping is crisp.
cooked beetsred onionapple cider vinegarolive oil
While fish bakes, toss the warm beets with vinegar, olive oil, and sliced red onion.
cod filletcooked beets
Plate the cod with the warm beet salad and spoon any pan juices over the top.