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Poached Cod with Rutabaga Puree and Watercress
BROOKLYN SUPPER10Ingredients
45Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 rutabagas (medium, trimmed, peeled, and cut into even 1-inch chunks)
- sea salt
- 4 cod fillets (Pacific, about 1-inch thick)
- 1 qt. vegetable (Progresso, Cooking Stock)
- 1 lemon (sliced, plus 1 tablespoon freshly squeezed lemon juice, divided)
- 1 shallot (large, trimmed and peeled)
- 2 Tbsp. unsalted butter
- 2 Tbsp. extra-virgin olive oil
- 1 bunch watercress (roots and stems trimmed)
- ground pepper to taste (to taste)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium360mg15% |
| Potassium1890mg54% |
| Protein11g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber20g80% |
| Sugars23g |
| Vitamin A190% |
| Vitamin C250% |
| Calcium30% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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