Nutritional Information

Energy 449 kcal
Sugars 6g
Carbs 17g
Fat: 28g
Saturated Fat 8g
Proteins 37g

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Serves 1


1 bunch Kale

2 tsp Rapeseed oil (you can use olive or coconut oil either)

20g Chorizo Sausage

1/2 Red onion

1 handful Cherry tomatoes

20g Pine nuts

1 Skinless Cod Fillet

dash Lemon

Sea Salt

Black Pepper


Step 1.
Slice the chorizo into 1cm slices. Slice the onion. Wash the kale and remove the woody stalks.
Halve the cherry tomatoes.
Step 2.
Add 1 tsp of rapeseed oil to a large frying pan over a medium high heat and add the onion. Cook and stir for a few minutes until softened.
Step 3.
Add the chorizo and cherry tomatoes to the pan, stir and cook for another few minutes and then add the pine nuts and kale.
Cook until the kale wilts, stirring occasionally
Step 4.
Meanwhile heat another frying pan over a medium high heat and add the other tsp of oil.
Step 5.
When hot, add the cod fillet to the pan. Season with sea salt and freshly ground black pepper and cook for 3-4 minutes before flipping and cooking for another minute or two until cooked through. The fish is cooked when it turns from translucent to opaque.
Step 6.
Finish by squeezing over some lemon juice and serve on top of the kale, chorizo, tomato mixture!
(Chorizo goes so well with Cod and adds so much flavour to this yummy dish! Just make sure to weigh out the amount as it is high in calories.)

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