Baked fish with tomatoes and olives

Name: Baked fish with tomatoes and olives
Total time: 30 min
Yield: 4 portions
Ingredients: 4 medium fillets cod (raw, fillet); 4 medium tomato; 60 g olives; 2 cloves garlic; 2 Tbsp olive oil; 1 Tsp oregano; 1 medium lemon; 0.5 Tsp salt

White fish baked on tomatoes with olives, garlic and herbs.

30 minto make
4portions
Easyto cook
Pescatariandiet

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A high footprint

1.74 kg CO₂e a portion, or 5.62 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A very high nutrition rating

229 kcal and 28.2 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 4 portions

4 medium fillets cod (raw, fillet)
4 medium tomato
60 g olives
2 cloves garlic
2 Tbsp olive oil
1 Tsp oregano
1 medium lemon
0.5 Tsp salt

Method

Heat the oven to 200 °C.
Put the chopped tomatoes, olives and sliced garlic in a dish with the oil, oregano and salt.
Lay the fish on top and bake for 15–18 minutes. Serve with lemon wedges.

Nutrition

	A portion (310 g)	100 g
Energy	229 kcal	74 kcal
Protein	28.2 g	9.1 g
Carbohydrate	7.7 g	2.5 g
of which sugars	3.4 g	1.1 g
Fat	9.9 g	3.2 g
of which saturates	1.5 g	0.5 g
Fibre	2.2 g	0.7 g
Salt	1.2 g	0.4 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	1.74 kg	5.62 kg
Nutrient pollution (N eq)	14.99 g	48.4 g
Land use for a year	0.13 m²	0.42 m²
Water use	1,023 l	3,304 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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