Cabbage has high season in winter and is particularly valuable because it is rich in fiber, vitamins and minerals. Especially from kale you can benefit as a free Athletes, as it contains a lot of potassium and calcium, trace elements, which are extremely important for the excitability of muscle.
Fatty fish such as salmon and tuna are rich in vitamin D, which the body produces, among other things with the help of sunlight. But even leaner fish such as trout are suitable. Vitamin D is in the winter due to lack of sunlight rather scarce, which is why it is extremely important to provide the body with vitamin D through food. Vitamin D raises not only the mood, but also strengthens your bones!
35 min
Ingredients per serving
- 200g (7 oz.) fish fillet (fresh or frozen, e.g. salmon, tuna, trout)
- 1 carrot (150g or 5.3 oz.)
- 4 leaves kale (3.5 oz.)
- 2 tablespoons cottage cheese (90g or 3.2 oz.)
- 200ml water (6.8 fl.oz.)
- 1 teaspoon thyme (fresh or dried)
- 2 teaspoons rapeseed or olive oil
- Salt, pepper
Preparation
- Preheat oven to 180°C (356°F, no convection).
- Rinse carrot, cut in half lengthwise, cut in slices.
- Rinse kale, cut in strips of approx. 1cm.
- Grease an oven dish with 1 teaspoon oil, put in carrot slices and kale strips.
- Mix water and cottage cheese, pour over the vegetables.
- Place fish fillet on the vegetables, season with thyme, salt and pepper, sprinkle with 1 teaspoon oil.
- Bake for approx. 30 minutes on middle rack until the liquid is evaporated and the vegetables become brown.
