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Cod with tagliatelle and fennel watercress salad
Tagliatelle with fish packages of cod, orange peel and butter. There is a fennel watercress salad.
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Ingredients
Directions
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Light the barbecue or preheat the oven to 180 ° C.
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Cut the onions into thin rings and spread over the middle of 4 (per 4 persons) sheets of aluminum foil. Divide the leaves of 2 sprigs of tarragon over the onion and put the cod fillet on.
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Clean the orange and grate the orange peel of this orange. Divide 1 tsp rasp over the pieces of fish and sprinkle with pepper and salt and spread the butter over it.
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Fold each sheet of aluminum foil as a package. Make sure that no air can escape.
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Carefully place the packets on the barbecue and grill them with the lid on for about 12 minutes until done (or place the packets on a rack and cook in the center of the oven for approx. 12 minutes).
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In the meantime, remove the (orange and white part of the) skin from both oranges and cut the segments between the fleece.
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Collect the juice. Cut the bottom of the fennel tubers, halve in length and cut into wafer-thin slices. Cut the watercress coarsely.
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Mix the juice with the oil, pepper and salt. Divide the fennel, watercress and orange slices over a flat dish and drizzle with the dressing.
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Cook the pasta in 4 minutes until al dente. Cut the rest of the tarragon finely and mix with the oil and pepper. Puree with the hand blender and mix through the paste.
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Take the fish packages from the barbecue or from the oven. Spread the pasta over the plates and carefully open the packages (beware of the hot steam!).
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Divide the fish, vegetables and sauce over the pasta and serve the salad.
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Nutrition
795Calories
Sodium7% DV160mg
Fat55% DV36g
Protein74% DV37g
Carbs25% DV76g
Fiber36% DV9g
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