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Elaine Lai
Cod with roasted vegetables
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Ingredients
Directions
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Chop 3 peppers into pieces and set aside. Cut hearts from the fourth pepper for garnishing.
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Scrape the zucchini into long ribbons. Cook the snow peas for 2 minutes, drain and rinse cold water.
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Remove a piece of the green leaves from the spring onion. Cut the spring onions a few times on one side.
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Cook the potatoes with salt in 20 minutes.
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Heat 1 tbsp olive oil, fry the shallot and set aside.
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Cook the cod in the microwave with a knob of butter covered for 3 minutes at 800 Watt. Keep warm and let it go. Add salt and pepper.
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Roast the zucchini, snow peas, spring onions and tomato with the rest of the olive oil in a hot grill pan.
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Drain the potatoes and make mashed potatoes with the shallot, salt and pepper.
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Grease the rings and put them on warm plates. Fill this with a layer of mashed potatoes, a layer of roasted peppers with tapenade and spread the cod.
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Remove the rings. Place sweet peppers on the fish and serve the vegetables.
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Nutrition
655Calories
Sodium0% DV0g
Fat58% DV38g
Protein62% DV31g
Carbs15% DV44g
Fiber0% DV0g
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