4 Serves
30 Mins
Prepare the base by pouring water and extra virgin olive oil into a large non-stick skillet.
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Vitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
130 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
752 mg / 4,700 mgSodium
492 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
14 g / 20 gCholesterol
285 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 g
Arrange a layer of sliced Yukon gold potatoes and onions in the skillet, then scatter half of the minced garlic over them.
Distribute the corn around the edges of the skillet, then season the vegetable layer with half of the oregano, a portion of the chili flakes, and salt and pepper.
Sprinkle a light layer of breadcrumbs over the vegetables, then place the cod fillets in the center.
Top the fish with the remaining seasoned breadcrumbs, garlic, oregano, and chili flakes. Season everything with salt and pepper and drizzle with extra virgin olive oil.
Cover the skillet and cook over medium heat for 10 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
10
g28
g32
g
