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Lucyc
Cod fillet with almond crunch
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Ingredients
Directions
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Cut the winter roots in half lengthwise and scrape carrot ribbons with a cheese slicer.
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Cut the ribbons in the length again so that you have wide strings. Do the same with the zucchini.
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Preheat the oven to 180ºC.
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Sprinkle the cod around with salt and pepper and sprinkle with flour. Place the fish on the baking sheet.
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Mix 2 tablespoons of protein with the almond shavings and spread over the top of the fish. Fry the fish in the middle of the oven in about 20 minutes until tender and golden brown.
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In the meantime, cook the vegetable ribbons in plenty of boiling water with salt in about 2 minutes. Drain and pour the parsley through it.
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Divide the vegetable ribbons over 4 warm plates and put a piece of cod on it.
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Tasty with baked potatoes.
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Nutrition
235Calories
Sodium0% DV0g
Fat12% DV8g
Protein58% DV29g
Carbs4% DV11g
Fiber0% DV0g
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