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Cod with salsa verde of purslane
Cod with salsa verde of purslane, parsley, anchovies, capers, vinegar and oil.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Chop the onion. Slice the garlic. Halve the peppers, remove the seeds and cut the flesh into cubes.
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Put the beans in a colander, rinse and drain well.
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Heat the oil in a frying pan and fry the onion for 3 minutes. Add the garlic and paprika and cook for 5 minutes on low heat.
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Cut the fish into 4 equal pieces. Place on a baking sheet covered with parchment paper, sprinkle with salt and pepper and bake for about 10 minutes in the middle of the oven.
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Meanwhile, add the beans to the paprika mixture and warm for 3 minutes. Change regularly.
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Put the purslane, parsley, anchovies, capers, vinegar and rest of the oil in the food processor and grind to a thick, green sauce.
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Spoon the beans with paprika into deep plates. Put a piece of cod on it. Spoon 1 tbsp salsa verde and serve the rest. Yummy! .
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Nutrition
465Calories
Sodium25% DV605mg
Fat42% DV27g
Protein58% DV29g
Carbs7% DV21g
Fiber44% DV11g
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