This combination of fish, vegetables and Limmi lemon juice is a healthy and tasty second course, particularly suited for everyone on a dietary regimen.
Cooking method: Steaming
Preparation time: 10 min.
Cooking time: 20 min.
Total time: 30 min.
Cod is a low-calorie fish rich in omega-3 fatty acids.
Steaming is a method that exploits the vapour’s capacity to transmit heat to food and cook it without its coming into direct contact with water, therefore preserving most of the nutrients, vitamins and mineral salts that would normally dissipate in boiling water. This method eliminates the need to add oil or other fats.
The addition of lemon juice also helps detoxify the body and promotes good digestion by virtue of both the vitamin C and its salts (citrates) within the lemon, which are considered to be natural acidity regulators and capable of combating free radicals.
The combination of this fish with lemon juice therefore proves valuable to:
- strengthen the immune system
- promote weight loss
- ensure good digestion
- detoxify the skin and body
And what about the spinach? This leaf vegetable is filled with precious minerals; dressing it with lemon, thanks to its vitamin C content, facilitates our absorption of the iron in the spinach.
So here is how to make a light, diet-friendly dish in a few, easy steps.
- 300 gr. codfish
- 200 gr. spinach
- 3-4 tablespoons Limmi lemon juice
- thyme to taste
- salt to taste
Equipment: Steamer (or steaming basket), pot
Fill the steamer with water and bring it to a boil (if using a steaming basket: pour a bit of water in the pot, place the basket in it, cover the pot and bring the water to a boil).
Place the cod in the steamer/basket and cook for about 15-20 minutes.
Meanwhile, clean and thoroughly wash the spinach. Place it in pot with enough water to cover it. Cook for about 5 minutes after the water comes to a boil.
Once the spinach is done, squeeze it well and dress it with 2 tablespoons of Limmi lemon juice the solution that is always within your reach.
Plate the codfish, season it with salt and the remaining lemon juice. Garnish it with a sprig of thyme, place the spinach next to it and serve.