Peanut Cod and Asian Coleslaw

4 servings

 Ingredients 

Coleslaw
30 ml (2 tablespoons) low-sodium soy sauce
30 ml (2 tablespoons) honey
15 ml (1 tablespoon) sesame oil
15 ml (1 tablespoon) rice vinegar
500 ml (2 cups) green cabbage, grated
250 ml (1 cup) red cabbage, grated
60 ml (1/4 cup) peeled and precooked edamame beans
1 carrot, grated
30 ml (2 tablespoons) fresh cilantro, chopped
Salt and pepper, to taste

Fish
125 ml (1/2 cup)) unsalted peanuts, crushed
1 large egg, beaten
Zest and juice from a lime
600 g (4) cod fillets
100 g rice vermicelli, cooked
Salt and pepper, to taste 

Each serving of this recipe contains:
431 calories / 36 g carbs / 16 g fat / 38 g proteins / 4 g fiber

Directions

1. Preheat oven to 450°F.
2. In a small bowl, whisk together all the ingredients for the dressing (soy sauce, honey, sesame oil, and rice vinegar). Add salt and pepper.
3. In a large bowl, mix all the remaining ingredients for the coleslaw. Blend with the dressing. Set aside in the refrigerator.
4. To prepare the fish, put the peanuts in a plate along with salt and pepper.
5. In a bowl, whisk the egg, zest and juice from the lime for a few seconds.
6. Dip the cob fillets in the egg mix, following with the peanut mix, and then put them on a baking sheet covered with parchment paper.
7. Bake for about 10 to 15 minutes, depending on the thickness of your fillets.
8. Right before serving, put the fillets on the rice vermicelli, and garnish with coleslaw. Add a wedge of lime, and a stalk of cilantro.

Bon appétit!

By Sophie Blais

Peanut Cod and Asian Coleslaw is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2014