Kohlrabi with Sweet Potato Purée

This dish is inspired by a classic from Jamie Oliver. I marinate the fish with fennel seeds and lemon zest, then bake it briefly in the oven. Accompanying this is a true flavour bomb, sweet potato purée, seasoned with fresh coriander and lime. The crunchy green vegetables complete the meal.

Fresh black cod fillet, broccoli, green beans, pak choi, spinach, garlic, red chilli, potato, sweet potato, lemon [sulphites], lime juice, fresh coriander, fennel seeds, sesame oil [sesame seeds], gluten-free soy sauce, mango chutney (mango, sugar, vinegar, cumin, paprika, chilli, salt) [sulphites], pepper and salt, sunflower oil.

Allergens: sesamzaad, soja, sulfiet, vis.

MicrowaveMarleen's choice

Remove the fish from the dish and heat the sweet potato purée and vegetables loosely covered for 3 minutes (1 person) to 4-6 minutes (2 or more persons). Heat the fish covered for the last 1-2 minutes until warm.

Oven — 200°C, 15-25 min

Remove the fish from the dish and heat the sweet potato purée and vegetables covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 20-25 minutes (2 or more persons). Heat the fish covered for the last 5-10 minutes until warm. Disposable containers cannot be used in the oven; transfer to an oven dish.

Energy77,66 kcal

Fat2,47 g

of which saturated0,36 g

Carbohydrates8,57 g

Dietary fibre2,1 g

Protein5,18 g

Salt0,3 g

Average weight: 540 g