Cod Fillet And Pork Belly Recipe

Name: Cod Fillet And Pork Belly Recipe
Total time: 30 min
Yield: 4
Cuisine: British

Recipe By Slurrp

Indulge in a hearty and flavorful dish with this cod fillet and pork belly recipe. The tender and flaky cod is paired with crispy and succulent pork belly, creating a combination of textures and flavors that will satisfy your taste buds. The cod is seasoned with herbs and spices, while the pork belly is cooked until golden and crispy. Serve it with roasted vegetables or mashed potatoes for a complete and satisfying meal that is sure to impress.

4.6

24 Rating - Rate

Non Vegdiet

30minstotal

ingredients serves

Add to Shopping List

Ingredients For Cod Fillet And Pork Belly Recipe

4 Cod Fillets
4 Slices Pork Belly
As required Salt And Pepper To Taste
as required Herbs And Spices Of Your Choice
as required Oil For Cooking
as per your need Roasted Vegetables Or Mashed Potatoes For Serving
as per your need Fresh Herbs For Garnish
as needed Lemon Wedges For Serving

Butterfly Smart 2 Litres Table-Top Wet Grinder|150...
₹4,099₹5,156
21% off
Buy Now

PHILIPS Air Fryer HD9200/90, uses up to 90% less f...
₹6,990₹9,995
30% off
Buy Now

Philips HD6975/00 Digital Oven Toaster Grill, 25 L...
₹10,399₹11,995
13% off
Buy Now

CELLO Checkers Pet Plastic Airtight Canister Set |...
₹548₹1,119
51% off
Buy Now

VAHDAM Weekend In Taj Mahal Tea Gift Sets | 8 Asso...
₹1,299₹1,499
13% off
Buy Now

Maalpani Corporate Dry Fruits Gift Hamper Box, Gif...
₹369₹450
18% off
Buy Now

Directions : Cod Fillet And Pork Belly Recipe

Cooking Directions

STEP 1.Preheat the oven to 180°C (350°F).
STEP 2.Season the cod fillets with salt, pepper, and your choice of herbs and spices.
STEP 3.In a skillet, heat oil over medium-high heat and sear the cod fillets for 2-3 minutes on each side.
STEP 4.Transfer the cod fillets to a baking dish and place the pork belly slices on top.
STEP 5.Bake in the preheated oven for 15-20 minutes until the cod is cooked through and the pork belly is crispy.
STEP 6.Serve the cod fillet and pork belly with roasted vegetables or mashed potatoes.

Cooking Tips

Choose herbs and spices that complement the flavors of the cod and pork belly, such as thyme, rosemary, or paprika.
For extra crispiness, you can broil the dish for a few minutes at the end of baking.

Storage and Serving

Serve the cod fillet and pork belly with a squeeze of lemon juice for added freshness.
Garnish with fresh herbs, such as parsley or dill, for an attractive presentation.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition
value

478

calories per serving

< 1 g Fat57 g Protein63 g Carbs30 g FiberOther

Current Totals

< 1 g Fat
57 g Protein
63 g Carbs
30 g Fiber

MacroNutrients

Carbs
63 g
Protein
57 g
Fiber
30 g

Fats

Fat
1 g

Vitamins & Minerals

Calcium
485 mg
Iron
1 mg
Vitamin A
446 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
290 mcg
Vitamin B12
0 mcg
Vitamin C
389 mg
Vitamin E
8 mg
Copper
0 mcg
Magnesium
265 mg
Manganese
0 mg
Phosphorus
873 mg
Selenium
66 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Company

About Help & Support FAQs Partner with us

Legal

Quick Links

Nutrimeter Meal Plan My Collection Curated recipe

Partner sites:

Hindustan Times Live Hindustan Live Mint Desimartini Shine Healthshots OTT Play

Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.