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Cod with a crisp layer, oven vegetables and pearl couscous
Cod from the oven with a layer of lemon and pine nuts, with paprika, spinach, tomato and pearl couscous.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Halve the tomatoes and spread with the cutting edge upwards over the greased oven dish.
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Halve the bell pepper, remove the stalk and seedlings and cut the flesh into pieces of 2 cm.
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Let the olives drain and halve in width. Divide with the peppers over the tomatoes in the baking dish.
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Clean the lemon, grate the yellow skin of the fruit and mix the grater with the panko, pumpkin seeds, oil, pepper and salt.
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Dab the cod dry with paper towels, brush the top with the mustard and spread the pumpkin seed mixture over it.
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Cut the lemon into pieces and place between the vegetables. Sprinkle the vegetables with the rest of the oil and sprinkle with salt and pepper.
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Place the cod on the vegetables and rack in the middle of the oven for about 20 minutes.
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Meanwhile, cook the pearl couscous in 10 minutes until al dente and drain.
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Take the dish out of the oven. Carefully remove the fish and the lemon parts from the dish. Mix the couscous and spinach carefully with the vegetables.
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Divide the plates, put the fish on top and sprinkle with lemon juice.
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Nutrition
720Calories
Sodium20% DV480mg
Fat49% DV32g
Protein62% DV31g
Carbs22% DV67g
Fiber36% DV9g
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