Oven Baked Cod
with Teriyaki Sauce and Asian Style Vegetables
An easy fish dish that makes you look like a pro in the kitchen!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
35 min
An easy fish dish that makes you look like a pro in the kitchen!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Season fish
Place cod fillet to a large oven casserole. Season with salt and black pepper.
2 Peel and slice
Peel and cut onion to wedges. Cut bell pepper, carrot, mushrooms and zucchini to thin slices. Place the vegetables around the fish.
3 Mix sauce
Preheat the oven to 225°C. In a small bowl, mix teriyaki sauce with sesame oil. Mix and pour on top of the fish and vegetables. Cook in the oven for 20 minutes.
4 Toast
Meanwhile, toast sesame seeds on a dry pan over medium heat for 3–4 minutes until fragrant and nicely browned. Remove from the pan and set aside.
5 Add and serve
Once the fish and vegetables are done, remove the casserole from the oven. Add rinsed bean sprouts and mix with the vegetables. Sprinkle with toasted sesame seeds before serving.
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