Mediterranean cod fillet pan with eggplant
Mediterranean cod fillet pan with eggplant: 308 kcal and 31 g protein per serving, ready in 20 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Rapeseed oil
- 70 g Onions (diced)
- 8 g Garlic (finely chopped)
- 150 g Cod fillet
- 130 g Eggplant (cubed)
- 15 g Soy sauce (to deglaze)
- 2 g Oregano
- 2 g Thyme
- 20 g Lemon (juice)
Instructions
- Heat 10 g rapeseed oil in a large pan over high heat.
- Sweat 70 g onions for 2 minutes, add 8 g garlic and fry 30 seconds.
- Add 150 g Cod fillet and sear 5–7 minutes until browned.
- Stir in 130 g Eggplant and cook 5 minutes over medium heat.
- Finish with 2 g oregano, 2 g thyme and the juice of half a lemon.
- Deglaze with 15 g Soy sauce, reduce for 2 minutes and season well.
Nutrition per serving
- 308 kcal
- 31 g protein
- 22 g carbs
- 12 g fat