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Casserole with chicory and fish
Casserole with potatoes, chicory, cod fillet and breakfast bacon.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes and cut them into quarters. Cook them for 10 minutes.
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Cut a narrow slice from the bottom of the stalk chicory. Halve the chicory in the length.
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Boil the chicory in plenty of boiling water for 5 minutes, drain in a colander.
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Rub the cod fillet with salt and pepper, cut into equal pieces so that you have 2 pieces per person.
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Wrap a slice of bacon every piece of cod. Secure the breakfast bacon with pricks.
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Cut the garlic into slices.
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Spoon the potatoes, chicory and fish into the roasting pan with the oil, garlic, thyme and pepper and salt to taste.
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Place the dish on a grate in the bottom of the oven for about 30 minutes. Remove the picks. Serve the dish on the plates.
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Nutrition
445Calories
Sodium12% DV280mg
Fat20% DV13g
Protein48% DV24g
Carbs18% DV53g
Fiber28% DV7g
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