Lunch · Medium
Cod Potato Yogurt Herb Bowl
Cod and boiled potato bowls with a cool cucumber-lemon yogurt sauce.
- Protein
- 38g
- Energy
- 306 kcal
- Carbs
- 28g
- Fat
- 4g
- Time
- 37 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 650 gCod
- 560 gPotato
- 220 gGreek Yogurt 0%
- 180 gCucumber
- 20 mlLemon Juice
- 12 mlOlive Oil
Make it
Method
Cut potatoes into even pieces and boil for about 15–18 minutes until fork-tender. Dice cucumber and mix it with yogurt and lemon juice; keep this sauce cold.
Pat cod dry and cook in the measured olive oil over medium heat for 3–5 minutes per side, depending on thickness, until opaque and about 63°C at the centre.
Drain potatoes and divide with the cod into four bowls. Spoon over the cold cucumber yogurt just before serving; no extra herbs are included in the ingredient weights.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 38g
- Carbs
- 28g
- Fat
- 4g
- Energy
- 306 kcal
