480 g 6 potatoes, medium size

240 g cod fillet

2 Tbsp. balsamic vinegar

2 cloves of garlic

1 red onion

1 eggplant

1 zucchini

1 yllow bell pepper

1 Tbsp. olive oil

2 Tbsp. tomato paste

2 Tbsp. condensed milk, 7.5% fat

1 pinch of sugar

1 pinch of multi-colored pepper

1 pinch of iodized salt

1 pinch of oregano, thyme, basil

Peel the potatoes and cook in salted water.

Clean the fillet, acidify with vinegar, salt lightly, and set aside on a plate. Peel garlic and onion and finely dice. Clean eggplant, zucchini, and bell pepper and cut into chunks. Heat the olive oil in a large frying pan and sauté the onions, garlic, and vegetables. Briefly add tomato paste and pour in condensed milk. Then place the fish fillets on the vegetables and cook at low heat until done, approximately 5 to 10 minutes. Season to taste with sugar, salt, pepper, and herbs.

Extra tip*

For higher energy needs, multiply recipe by 1.5.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week)

Energy 410 kcal | Protein 34.9 g | Carbohydrates 47 g | Fibre 7.77 g | Fat 7.89 g