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Becka
Oven cod with pesto
Cod from the oven with basil pesto, cherry tomatoes, olives and tagliatelle.
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Ingredients
Directions
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Preheat the oven to 190 ° C. Roast the pine nuts for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
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Put pine nuts in the mortar, add the garlic and finely grind.
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Grate the Parmesan cheese. Put the basil and cheese in the pine nuts and grind to puree.
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Stir in the oil and season the pesto with salt and pepper.
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Place the fish in the baking dish and sprinkle with salt and pepper. Divide half of the pesto over it.
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Put the to on the branch on the fish and spread the drained olives and the rest of the pine nuts over it.
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Fry the fish in the oven for about 15 minutes. In the meantime, cook the pasta al dente according to the instructions on the package.
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Spoon the rest of the pesto through the pasta and serve with the fish.
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Nutrition
675Calories
Sodium12% DV285mg
Fat45% DV29g
Protein82% DV41g
Carbs20% DV61g
Fiber20% DV5g
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