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Brenda Recknagle Inskeep
Green asparagus with cod
Casserole with green asparagus, potato, cod in parma ham.
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Ingredients
Directions
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Preheat the oven to 225 ° C.
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Let the cod thaw.
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Line the roasting pan or baking dish with parchment paper. Clean the unpeeled potatoes and cut into 2 x 2 cm cubes.
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Distribute over the roasting pan or oven dish. Mix the potatoes with the oil and season with (freshly ground) pepper and salt.
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Cut the cap of the bread roll garlic and put with the potatoes. Roast the whole in the oven in about 40 minutes until golden brown and done. Scoop occasionally.
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Meanwhile, break the woody bottom of the asparagus and cut the asparagus diagonally in half. Scoop the oil through.
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Dab the fish dry, brush with the tapenade and sprinkle with (freshly ground) pepper. Wrap each piece of fish in a slice of ham.
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Take the potatoes out of the oven after 20 minutes and keep the garlic separate.
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Spoon the potatoes with the asparagus and put the cod fillets on top. Put back in the oven and fry the fish in about 20 minutes until done.
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Squeeze the puffed garlic cloves from the fleece and cut them fine. Mix with the crème fraîche and serve with the potato asparagus mixture.
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Nutrition
470Calories
Sodium14% DV345mg
Fat37% DV24g
Protein54% DV27g
Carbs12% DV35g
Fiber24% DV6g
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