Baked cod with ratatouille
- 40min
- 2
- 240 kcal
- Intermediate
- Pescatarian
- Gluten free , Dairy free
Per 583 g contains
of an adult's recommended intake.
Typical energy values per 100g: 174kj/41kcal
A fresh, Mediterranean taste experience.
Looking for inspiration to achieve the recommended weekly fish intake? Here's one to add to your weekly meal planner. It's simple and super speedy to make.
Pairing a delicious cod loin with these vibrant vegetables creates a dish packed with protein and fibre, whilst have the added benefits of being low in calories, fat and sugar. A great meal option for individuals with type 2 diabetes looking to reduce their weight, improve their blood glucose control and better manage their blood pressure and cholesterol levels through dietary changes.
Ingredients
- Cod loins2
- Chopped tomatoes, tinned400g 14.1oz
- Courgette, sliced into 1cm thick rounds1
- Aubergine, sliced into 1cm thick rounds1
- Yellow pepper, sliced into strips1
- Cherry tomatoes, halved5
- Red onion, sliced finely½
- Garlic cloves, crushed2
- Juice of half a lemon
- Balsamic vinegar1 tbsp
- Rapeseed oil1 tbsp
- Fresh basil10g 0.3oz
Cooking Method
- Preheat the oven to 160°C (fan oven).
- Season the cod with a squeeze of lemon and a sprinkle of cracked black pepper. Loosely wrap each cod loin in the foil to form two parcels. Place on a baking tray and once the oven is to temperature, bake for 18-22 minutes.
- Meanwhile, heat a large pan over a medium heat. Add half the oil, and then brown the aubergines and courgette for 5 minutes on each side or until soft. Set aside.
- Add the remaining oil, balsamic vinegar, garlic, onions and peppers to the pan and heat for 5 minutes.
- Add in the aubergine, courgette and cherry tomatoes, then pour over the chopped tomatoes. Sprinkle over the fresh basil leaves then cover with a lid and simmer for a further 5 minutes so all vegetables are soft.
- Serve the ratatouille into bowls. Remove the cod from the oven once cooked and place over the ratatouille.
- Enjoy!
Nutritional Information
| Typical Values | per 100g | per 583g serving |
|---|---|---|
| Energy | 41 kcal 174 kj | 240 kcal 1016 kj |
| Fat of which saturates | 0.7 g 0 g | 4 g 0.5 g |
| Carbohydrate of which sugars | 3.5 g 3.2 g | 20 g 19 g |
| Fibre | 1.3 g | 7.7 g |
| Protein | 4.6 g | 27 g |
| Salt | 0.1 g | 0.3 g |
Cod
National guidelines suggest that as part of a healthy diet, you should eat at least two portions of fish a week - with oily fish recommended at least twice per week if you have been diagnosed with diabetes.
Fish is a great source of protein, which is important for building and repair of tissue. It also contains omega 3, an essential fatty acid linked to better heart health, and vitamin D, which helps to keep your bones, muscles and teeth healthy.
Vegetables
The vegetable base provides a big hit of fibre, vitamins and minerals and helps towards the five-a-day fruit and vegetable recommendations. Studies have found that eating higher amounts of fibre can reduce the risk of heart problems linked to diabetes, such as cardiovascular disease (CVD) and coronary heart disease. This reduced risk is related to the beneficial effect of high fibre intake on blood lipid profiles - including reducing total blood cholesterol and levels of LDL cholesterol ('bad' cholesterol).
See our leaflet 'Type 2 Diabetes Diet' for more information about healthy eating with type 2 diabetes.
****Hi, I'm 24y.o male. I'm 180cm and 85kg with no health problems. But soon I started to meassure my blood glucose because I was wondering to take little amount of insulin to help with my training (...
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Disclaimer: This article is for information only and should not be used for the diagnosis or treatment of medical conditions. Egton Medical Information Systems Limited has used all reasonable care in compiling the information but make no warranty as to its accuracy. Consult a doctor or other health care professional for diagnosis and treatment of medical conditions. For details see our conditions.