Cod with green beans, horseradish, and butter
Cod provides plenty of protein with only moderate fat, while butter deepens the flavor and makes the dish more satisfying. Green beans add fiber and volume, and fresh horseradish brings a sharp bright note without sweet sauces or breading. The result is a simple fish dinner with a very low carb load.
Pat cod (650 g) dry, rub it with table salt (3 g), and leave it in the refrigerator for 1 hour. Grate horseradish (75 g) in advance so it is ready for serving.
Heat part of the butter (150 g) in a skillet and fry the cod (650 g) for 3-4 minutes per side until tender and easy to flake. Finish with black pepper (1 g).
Boil green beans (450 g) for 4-5 minutes in lightly salted water until tender with a slight bite. Warm the remaining butter (150 g) separately until it smells nutty and turns lightly golden.
Serve the cod on a bed of green beans, spoon over the browned butter, and finish with fresh horseradish (75 g). It is best eaten right away while the fish is still hot.
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