portuguese

Viana Style Cod with Cornbread Crumbs and Braised Cabbage

Name: Viana Style Cod with Cornbread Crumbs and Braised Cabbage
Yield: 1 serving
Cuisine: portuguese
Ingredients: 167 g cod loin, skinless; 26 g olive oil; 7 g garlic, thinly sliced; 149 g green cabbage, thinly sliced; 65 g cornbread, crumbled; 1 g smoked paprika; 9 g red wine vinegar; 2 g salt; 0.46 g black pepper

This pan-seared dish pairs cod loin, skinless with green cabbage, thinly sliced, cornbread, crumbled and garlic, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

39 g Protein

52 g Carbohydrates

33 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

167g cod loin, skinless 137 kcal
26g olive oil 230 kcal
7g garlic, thinly sliced 10 kcal
149g green cabbage, thinly sliced 37 kcal
65g cornbread, crumbled 220 kcal
1g smoked paprika 3 kcal
9g red wine vinegar 7 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

cod loinsaltblack pepper
Pat the cod dry and season with salt and black pepper.
olive oilgarlicgreen cabbagered wine vinegar
Heat 1/2 the olive oil in a small skillet over medium heat. Saute the sliced garlic for 30 seconds, then add the cabbage and cook 3-4 minutes until wilted. Splash in the vinegar and cook 1 minute more; set aside.
cod loinolive oil
Heat the remaining olive oil in a nonstick pan over medium-high. Sear the cod 2-3 minutes per side until just cooked through.
cornbreadsmoked paprika
In the same pan, lower heat to medium. Add the cornbread crumbs and paprika, stirring 1-2 minutes until lightly toasted.
cod loinolive oilgreen cabbagecornbread
Plate the cod over the cabbage and spoon the warm garlicky cornbread crumbs on top. Finish with a small drizzle of pan oil if desired.