Steamed Cod with Rice and Vegetables

1. 1 Cod filletpack 600 g ≈ $9.00 170 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 60 g
3. 3 Broccoli (frozen)pack 400 g ≈ $1.80 100 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Lemon≈ $4.70 per kg 15 g
6. 6 Butterpack 180 g ≈ $1.58 8 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice until the water runs clear. Slice the carrots⁴ into 5mm rounds, trim the broccoli³ into 2–3cm florets, pat the cod¹ dry, season with salt, and drizzle with lemon⁵ juice.

2. Combine the rice with 120ml cold water and a pinch of salt, bring to a boil, then reduce to low heat, cover, and simmer for 12–15 minutes until the water is absorbed.

3. Place the carrots⁴ in a steamer basket and steam for 5 minutes, then add the broccoli³.

4. Arrange the cod¹ on top of the vegetables and steam for 10–12 minutes until the fish turns opaque and flakes easily.

5. Remove the rice from heat, let it sit covered for 5 minutes, then stir in butter⁶ and fluff with a fork.

6. Serve the rice on plates, topped with the fish and vegetables, garnished with chopped dill⁷ and a lemon⁵ wedge.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.