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Erin Conley
Fried tilapia fillet with forest carrot
A tasty Italian recipe. The main course contains the following ingredients: fish, forest carrots, olive oil, tilapia fillet ((bag 750 g), thawed), mashed potatoes with butter (a 450 g, chilled), black olives (without pit and chopped).
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Ingredients
Directions
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Preheat the oven to 200 ° C. Peel the forest root with a peeler. Cut the foliage to 2 cm from the top. Halve thick roots in length so that they are all cooked at the same time.
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Scoop the carrot with 2 tbsp oil and pepper and salt and place on a baking sheet covered with parchment paper. Roast in approx. 25 minutes until al dente.
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Dab the fish dry with kitchen paper and sprinkle with salt and pepper. Heat the rest of the oil in a pan and fry the fish fillet in 8-10 min. Light brown and just done. Turn halfway.
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Heat the mashed potatoes according to the instructions on the package and then add the olives. Serve the tilapia fillet with the mashed potatoes and bunch of carrots.
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Nutrition
485Calories
Sodium2% DV40mg
Fat45% DV29g
Protein58% DV29g
Carbs10% DV29g
Fiber8% DV2g
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