Cod on carrot vegetables

This recipe is a wonderful example of how many carbohydrates you can have on your plate without adding starch. Some of the carbohydrates come from the flour in which the fish is coated. It can also be omitted if you have a pan with a good coating, fry the fish carefully or cook the cod in the oven.Serve: 2 PersonsTime: 30 Minutes

Ingredients for two persons

For the carrot vegetables:

• 400 g carrots

• 1 shallot

• 1 tbsp olive oil

• 1 tbsp butter

• 300 ml vegetable stock

• 1 tbsp finely chopped parsley

• salt

• Black pepper from the mill

Cod:

• 2 pieces of cod, 120 g each with skin

• salt

• Black pepper from the mill

• 20g flour for dusting

• a little olive oil for frying

• 2 sprigs of thyme

• pumpkin seed oil as garnish

• 1 organic lemon

Preparation

Peel the carrots and cut into cubes about one centimetre in size. Peel the shallot and cut into fine rings. Heat the olive oil and butter in a pan. Sauté the shallot until translucent, then add the carrots. Now deglaze with the stock and add to the pan. Cook over a low heat for about 20 minutes like a stew. The carrots should still be slightly firm to the bite. Finally, season to taste with salt and pepper. Finish with the parsley.

Season the cod on both sides with salt and pepper, flour the skin side and fry in a pan with hot olive oil until golden brown on the skin side. Reduce the heat and turn the fish. Add the thyme for flavour. Cook the fish slowly for three to four minutes, it should still be translucent.

Serve the fish on top of the hot carrots. Drizzle the dish with a little pumpkin seed oil to taste and grate a little lemon zest over the top.

Nutrition values*

This recipe contains 351 kcal, 25 g protein, 19 g carbohydrate and 19 g fat.

Tips and tricks

This recipe does not include a starchy side, so the carbohydrate content is low. Roast, boiled or mashed potatoes, rice or sweet potatoes would be great additions. The carbohydrates must then be calculated additionally and taken into account in the bolus calculator. The nutritional content of such a recipe can vary. A tablespoon of butter does not weigh the same for everyone. This is why average values are used in the calculation. To achieve exact values, you would have to measure the butter, oil, shallot and pumpkin seed oil for refining and garnishing precisely. However, this makes the cooking process tedious and unnecessarily long. The important thing is to use the oils sparingly and to enjoy cooking and eating.

Diabetes Management

In your CamAPS FX App, the mobile application for controlling your myLoop, you now enter 19 grams of carbohydrates in the bolus calculator plus the amount you consume in the form of the starch supplement. If you are not yet working with the myLoop, enter the corresponding bolus for 19 grams of carbohydrates.

Good to know

Carrots have the reputation of not being suitable for diabetics or only in raw form. In fact, the carbohydrates in carrots are quickly absorbed into the blood, which is why they have a relatively high glycaemic index (a measure of how quickly food causes blood sugar to rise after a meal). However, the carbohydrate content of carrots is around 6.6 grams per 100 grams - which is relatively low. This means that although the carbohydrates are absorbed quickly, there are not many of them. As they are filling, taste delicious and provide many different vitamins and minerals, it is also worthwhile for diabetics to include carrots in their diet on a regular basis.