Home › Recipes › Low-carb cod with artichokes and olivesLow-carb cod with artichokes and olives A light lunch from the sea: cod fillet with artichoke hearts and dark Kalamata olives. A balanced pescatarian dish with olive oil and olives. The recipe is strictly low-carb, gluten-free and very quick to make.
At a glance Serves 2 Prep time: 10 min Cooking time: 20 min Total time: 30 min Calories: 320 kcal per serving Protein: 32 g Fat: 18 g Carbs: 5 g Ingredients 300g cod fillet 150g artichoke hearts (in brine or olive oil) 50g Kalamata olives 1 garlic clove 2 tbsp olive oil 1 tsp oregano Method You’ll need: frying pan · chopping board · knife · sieve
Rinse the cod fillet, carefully pat it dry and salt it lightly. Chop the garlic very finely and drain the artichoke hearts well before halving them. Heat the olive oil in a frying pan and fry the cod for 3 minutes on each side, then take it out. Add the artichokes, olives, garlic and oregano to the pan and fry everything for a few minutes. Put the fish back on top of the veg, let everything sit briefly so the flavours mingle, and serve. Good to know Bring a taste of the south to your plate. Fish and salty olives make this speedy dish a well-rounded affair.
Swaps Cod → coley (more budget-friendly)
Cooking tips Fry the fish only over a medium heat so it doesn't dry out.
Storage Fish dishes are best eaten fresh or kept in the fridge for no more than 1 day.
Allergens Contains fish.
Frequently asked questions How long does cod with artichokes keep in the fridge? Fish dishes are best eaten fresh or kept in the fridge for no more than 1 day.
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