Baked cod filet, tabouli and tomato salsa

Prep time: 1 hour 15 mins
Cook: 8 mins
Serves: 4

A high protein meal, low in potassium, phosphate and salt. Perfect for those receiving dialysis.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
51.0g	Carbohydrate
372.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
51.0g	Carbohydrate	372.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

This is a delightful fresh fish dish with a serving of tasty herby tabouli on the side.

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Ingredients

Cod filet

300g cod fillets, skinless

25g cheddar cheese

1 tablespoon fresh white breadcrumbs

Pinch of freshly ground black pepper

1 tablespoon fresh mixed herbs

1 teaspoon olive oil

Tomato salsa

65g ripe tomatoes,

½ red chilli

½ tablespoon fresh mixed herbs

Pinch of freshly ground black pepper

Tabouli

225g couscous

220ml boiling water

3 tablespoons lemon juice

1 tablespoon olive oil

2 garlic cloves

25g fresh mint leaves

25g fresh coriander

25g fresh dill

60g plum tomatoes

50g cucumber

25g spring onions

Pinch of freshly ground black pepper

Method

Pour boiling water over the couscous. Cover for 10-12 mins until absorbed. Mince the garlic, chop the herbs and deseed and dice the tomatoes and cucumber. Fluff with a fork and stir in olive oil, lemon juice and garlic. Stir in the tomatoes, cucumber and spring onions. Season with pepper and rest for 1 hour covered in cling film.

To prepare the herb crust for the cod, grate the cheese and combine in a bowl with the breadcrumbs and herbs. Season with pepper, then chill for 30 minutes to allow the mixture to firm up.

Preheat the oven to 200C/gas mark 6. When firm, roll crust mixture between 2 sheets of greaseproof paper, cut into squares large enough to cover the pieces of cod. Press it down gently so that it sticks. Brush baking sheet with olive oil and add the cod. Bake for 6-8 minutes until the cod is just cooked.

To make the salsa, chop the tomatoes and deseed and finely chop the chilli. Place in a bowl and add the herbs. Season with pepper and mix until well combined. To serve, place a piece of herb-crusted cod on each plate spoon the salsa around the cod and serve with tabouli on the side.

Food Facts

Carbohydrate

The couscous and breadcrumbs are the main sources of carbohydrate in this main meal and the value has been provided for those who have been trained in insulin adjustment.

Phosphate/potassium

This dish does contain ingredients that are high in potassium and phosphate. However, the quantities have been kept to a minimum and by using the quantities listed and following the recommended serving size, the overall phosphate and potassium content of the dish remains low. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

The fish in this recipe provides a good source of protein, ideal for those receiving dialysis.

Gluten free

Couscous is not suitable for a gluten free diet so serve with rice, quinoa or gluten free pasta. Use gluten free breadcrumbs.

Vegetarian/Vegan

Stir a 400g tin of drained chick peas in to the tabouli to replace some of the protein and serve with the salsa.

Cheaper option

Choose cheaper fillets of fish, frozen fillets, or fish on offer to reduce the cost. You can buy pre-packaged breadcrumbs or save money by making your own. To save money, use a teaspoon of dried mixed herbs as an alternative to the fresh herbs in the cod crust.

Storage

Fish should be eaten on the day of cooking. Tabouli and salsa can be kept in an airtight container in the fridge for up to two days.

Tips

For those with a transplant, it is best to purchase your fish pre-packaged. Good choices for cod crust mixed fresh herbs include basil, chives or parsley. Attentively use some extra mint, coriander and dill to complement the tabouli.