Pan-Fried Cod with Chorizo, Kale & pine nuts
Difficulty : Easy
Preparation time:
5m
Chorizo goes so well with Cod and adds so much flavour to this yummy dish! Just make sure to weigh out the amount as it is high in calories.
Throw in some Kale, cherry tomatoes and pine nuts and you get a taste explosion :) This is a great recipe to get Kale into you with all it’s amazing vitamins and minerals.
Ingredients
For 1 people (
)
Recipe
- 1 bunch Kale
- 1 teaspoon(s) Coconut Oil
- 20 grams Chorizo Sausage
- 0.5 Red onion
- 1 handful(s) Cherry tomato(es)
- 20 grams Pine nuts
- 1 Skinless Cod Fillet(s)
- dash(es) Lemon
- Sea Salt
- Black Pepper
Nutritional Facts (per serving)
- Kcal: 449 kcal
- Sugars (g): 6g
- Carbs: 17g
- Fat: 28g
- Saturated fat (g): 8g
- Proteins: 37g
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Directions
- Slice the chorizo into 1cm slices.
- Slice the onion
- Wash the kale and remove the woody stalks.
- Halve the cherry tomatoes.
- Add half the coconut oil to a large frying pan over a medium high heat and add the onion. Cook and stir for a few minutes until softened.
- Add the chorizo and cherry tomatoes to the pan, stir and cook for another few minutes and then add the pine nuts and kale.
- Cook until the kale wilts, stirring occasionally.
- Meanwhile heat another frying pan over a medium high heat and add the rest of the coconut oil.
- When hot, add the cod fillet to the pan. Season with sea salt and freshly ground black pepper and cook for 3-4 minutes before flipping and cooking for another minute or two until cooked through. The fish is cooked when it turns from translucent to opaque.
- Finish by squeezing over some lemon juice and serve on top of the kale, chorizo, tomato mixture!
