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Cod With Summer Vegetables

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2 small cod fillets
⅓ cup (75 ml/60 g) long-grain converted (parboiled) rice
cup (125 ml) salted boiling water
1 onion
1 green (spring) onion
1 leek
2 carrots
1 kohlrabi
2 tablespoons (30 ml) canola or vegetable oil
2 cups (625 ml) snow (mange-tout) peas
1 cups (300 ml) vegetable stock
Salt and freshly ground pepper
Juice of 1 lemon
bunch fresh dill
cup (50 ml/50 g) sour cream


Serves: 2


Add the rice to the water. Cover and cook for 20 minutes on low heat.

Chop the onion. Finely slice the green onion and leek. Julienne the carrots and kohlrabi. Heat the oil. Stir in the onion, green onion and leek, and cook on medium heat until translucent. Stir in the carrots, kohlrabi and snow peas. Cook lightly, then pour in vegetable stock. Arrange the cod on top of the vegetables and cook, covered, on low heat for 20 minutes. Season with salt and pepper.

Finely chop the dill and combine it with the lemon juice and sour cream. Season with salt and pepper, and serve with the rice, fish and vegetables.

Per serving:- approx. 517 calories 48 g protein, 15 g fat, 47 g carbohydrates

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