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Ursula
Fish with dill oil, broad beans and braised lettuce
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Ingredients
Directions
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Purée the dill with the oil, vinegar and a good pinch of salt and pepper. Blanch the broad beans for 1 minute and cap them to remove the tough membrane (double caps).
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Melt the butter on a low setting. Add the parsley, capers and little gem, with the cut side down.
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Put the cod fillets on the lettuce. Steam covered for about 5 minutes until the fish is cooked, depending on the thickness of the fillets.
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Serve the fish on the broad beans next to the little gem. Divide the dill oil over it and serve the fish directly with dill oil.
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Nutrition
465Calories
Fat43% DV28g
Protein60% DV30g
Carbs5% DV16g
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