Cod with white beans and saffron rice

For 4 people
  • 200 g Basmati rice
  • 1 Dösch en Saffron
  • Salt
  • 1 Bundle Spring onions
  • 500 g Tomatoes
  • 4–5 stem (s) fresh or 1 teaspoon separated Marjoram
  • 1 can (s) ( 425 ml) white bean kernels
  • 2–3 EL oil
  • Pepper
  • 4 (approx. 600 g ) Cod fillets
  • 2 EL flour
35 minutes
light
1.
Add rice and saffron to approx. 400 ml of boiling salted water. Cover and cook over a low heat for 15–20 minutes. Clean, wash and chop the spring onions and tomatoes. Wash marjoram, coarsely chop the leaves.
2.
Rinse the beans, drain them. Braise the spring onions in 1 tablespoon of oil. Simmer tomatoes and beans for 3–5 minutes. Season with salt, pepper and marjoram.
3.
Wash the fish, pat dry. Season with salt and turn in the flour. Heat 1-2 tablespoons of oil in a pan. Fry the fish in it on each side for 2-3 minutes until golden brown. Serve with rice and beans.
1 person approx:
  • 450 kcal
  • 38 g egg white
  • 7g fat
  • 56 g carbohydrates

0 Comments

Leave A Comment