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30 min
€3.20
2 plates
Supper
Nutrition per person
390 kcal
42
8
33
Carbs (g)
Fat (g)
Protein (g)
Baked Cod with Barley and Carrots
2 plates
Serving size:
Time to prepare:
30 min
Cost per person:
€3.20
Energy per person:
Nutrition (per person):
390 kcal
42
gram carbs
8
gram fat
33
gram protein
Ingredients
Substitutions
• 2 cod fillets (about 300 grams total)
• 120 grams pearl barley (kasza jęczmienna pęczak)
• 2 carrots, cut into thin sticks
• 1 table spoon oil
• 1 lemon
• Fresh dill, chopped
• Salt and black pepper
• Cod: trout or pollock.
• Barley: buckwheat or rice (gluten-free).
Allergens
Fish (cod), Gluten (barley)
1. Rinse barley and cook in salted water until tender but not mushy (about 20 minutes). Drain.
2. Heat oven to 200°C. Place cod on a baking tray lined with baking paper. Brush with oil, season with salt and black pepper, add a few lemon slices on top.
3. Bake for 12–15 minutes, until the fish flakes easily.
4. Steam or boil carrot sticks until just soft (about 5 minutes).
5. Toss barley with a little lemon juice and dill. Taste and adjust salt.
How to make
Serving tip
Serve cod over the warm barley with carrots on the side and a lemon wedge.
Alenka's note
“Clean flavors, gentle lightness—an evening plate that lets you rest well.”
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