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Cod, spicy potatoes and beetroot salad
Cod with Dijonnaise, potatoes, capers, beet, lamb's lettuce and dill.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Place the fish in the baking dish and brush both sides with the Dijonnaise.
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Bake in the middle of the oven for about 15 minutes until done.
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Meanwhile, halve the potatoes in the length and boil in water with salt, if necessary, for 15 minutes.
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Let the capers drain in the meantime. Mix a tablespoon per person of caper juices with the beetroot.
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Season with pepper and salt. Carefully bake the lamb's lettuce. Cut the dill finely.
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Drain the potatoes. Mix with the capers, dill and the Dijonnaise. Season with pepper and salt.
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Divide the fish, dill jars and beetroot salad over the plates and serve immediately.
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Nutrition
405Calories
Sodium33% DV780mg
Fat3% DV2g
Protein66% DV33g
Carbs20% DV59g
Fiber48% DV12g
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