Directions:
- Preheat the oven to 350°F Season the fish with salt and pepper. Put into an oven proof dish.
- Mix the cheese with the mustard, cream and chives. Spread evenly over each cod fillet.
- Bake for 20 minutes until the fish is cooked and the top is golden.
- Make the tomato and chive salad by slicing the tomatoes and arranging on four plates. Sprinkle with chives and season with salt and pepper.
- Serve the fish on the salad. Accompany with new potatoes if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.21 Kcal (1006 kJ) | ||
| Calories from fat | 144.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.09g | 25% | |
|---|---|---|---|
| Cholesterol | 63.52mg | 21% | |
| Sodium | 388.88mg | 16% | |
| Potassium | 460.14mg | 10% | |
| Total Carbs | 6.7g | 2% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 16.88g | 34% | |
| Vitamin C | 21mg | 35% | |
| Iron | 0.5mg | 3% | |
| Calcium | 341mg | 34% | |
| Amount Per 100 g | |||
| Calories | 105.44 Kcal (441 kJ) | ||
| Calories from fat | 63.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 25% | |
|---|---|---|---|
| Cholesterol | 27.88mg | 21% | |
| Sodium | 170.69mg | 16% | |
| Potassium | 201.97mg | 10% | |
| Total Carbs | 2.94g | 2% | |
| Sugars | 2.01g | 18% | |
| Dietary Fiber | 0.67g | 6% | |
| Protein | 7.41g | 34% | |
| Vitamin C | 9.2mg | 35% | |
| Iron | 0.2mg | 3% | |
| Calcium | 149.7mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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