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Stuffed Cod Steaks in Tomato Sauce Recipe
|Canned tomato and onion cook in sauce||13 1⁄4 Ounce (1 Can / 376 Gram, Homepride)|
|Margarine||2 Ounce (50 Gram)|
|Fresh white breadcrumbs||60 Milliliter (4 Tablespoons)|
|Canned sweet corn kernels||11 Ounce, drained (1 Can / 312 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Grated cheese||4 Ounce (125 Gram)|
Serving size: Complete recipe
Calories 2181 Calories from Fat 783
% Daily Value*
Total Fat 89 g137.6%
Saturated Fat 29.2 g146.2%
Trans Fat 0 g
Cholesterol 409.4 mg
Sodium 5800.2 mg241.7%
Total Carbohydrates 153 g50.9%
Dietary Fiber 15.8 g63.2%
Sugars 28.9 g
Protein 192 g383.5%
Vitamin A 145.5% Vitamin C 160%
Calcium 157.8% Iron 64.4%
*Based on a 2000 Calorie diet
Put the Tomato and Onion Cook-in-Sauce in a shallow ovenproof dish.
Wash the cod steaks and place in the dish.
Chop the onion.
Melt the margarine and gently fry it for 5 minutes, until soft but not brown.
Remove from the heat and stir in the breadcrumbs, sweetcorn, parsley, cheese, salt and pepper.
Pile the stuffing mixture on to the cod steaks.
Bake for 45 minutes, until the fish is cooked.
Serve with creamed potatoes and green beans.