Ingredients
- 1/2 lb (224 g) cod fillet, scaled and deboned
- 1 head romaine lettuce
- 6 cherry tomatoes
- 1/8 red onion
- 1/4 cucumber
- 1/2 head small cauliflower
- 1 tbsp (14 g) olive oil
- Salt and pepper to taste
- Squeeze of lemon for fish
Directions
- Preheat the oven to 375°F (190°C).
- Line a baking tray with parchment paper. Place cod on the baking tray, seasoning with salt, pepper and olive oil. Set aside.
- Cut the cauliflower into florets and toss in olive oil, salt and pepper. Add it to the pan next to the cod and bake for 15 minutes.
- While the cod and cauliflower cooks, wash and chop the romaine lettuce, onion, tomatoes, and cucumber into a rough dice. Season with olive oil, salt and pepper and lemon juice.
- Once cod and cauliflower are done, enjoy with the salad!
Servings: 1
Prep time: 15 minutes
Cooking time: 20 minutes
Nutrition Info
Calories: 431, Carbohydrate: 25 grams, Protein: 48 grams, Fat: 16 grams
