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light and filling

Cabillaud, riz et haricots verts

An everyday dish for 2, ready in 25 minutes, around $2.61 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $2.61a serving
325kcalper serving
27gof protein
In season in OctoberFreezes well
Let's cook

Step-by-step recipe

check things off as you go

  1. Préparer les haricots

    Lave les haricots verts sous l'eau froide, puis coupe-les en tronçons de 3 cm environ. Mets-les de côté.

    Tip · Si tes haricots verts sont très longs, coupe-les en deux dans la longueur avant de les tronçonner pour une cuisson homogène.

  2. Cuire le riz

    Dans la casserole, porte 250 ml d'eau à ébullition. Ajoute le riz, baisse le feu et laisse cuire à couvert 15 min sans remuer. Éteins le feu et laisse reposer 5 min à couvert.

  3. Blanchir les haricots

    Dans la même casserole, porte à nouveau l'eau à ébullition. Plonge les haricots verts 5 min, puis égoutte-les dans la passoire et passe-les sous l'eau froide pour stopper la cuisson.

  4. Cuire le cabillaud

    Dans la poêle antiadhésive, chauffe l'huile à feu moyen. Dépose les filets de cabillaud côté peau vers le bas, sale et poivre légèrement. Laisse cuire 4 min sans toucher, puis retourne et cuis 3 min de l'autre côté.

    Tip · Pour vérifier la cuisson du cabillaud, appuie légèrement avec une fourchette : il doit se défaire sans résistance.

  5. Assaisonner le poisson

    Sors le cabillaud de la poêle, arrose-le avec le jus du demi-citron et laisse reposer 1 min avant de servir.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 325 kcal. 41% comes from carbs, 33% from protein and 22% from fat.

34 gCarbs
27 gProtein
8 gFat
Per serving (the dish for 2, divided by 2)
Energy325 kcal
Protein27.2 g
Carbs33.6 g
of which sugars3.5 g
Fat7.8 g
of which saturated fat1.1 g
Fiber3.5 g
Salt0.5 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.61 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.22for 2 people
≈ $2.61a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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