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Jane Ferrell Tippett
Packages of cod and parsley
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Directions
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Preheat the oven to 190 ° C and remove the gratin from the refrigerator.
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Cut a sheet of baking paper of about 40 x 40 cm per person.
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Clean the fennel and cut into thin strips.
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Season to taste with some salt and mix in chopped garlic.
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Cut the fish in portions of 100 g, lay any thinner pieces on thicker pieces so that you have 4 times the same height and thickness.
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Sprinkle with salt and pepper.
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Place a quarter of the fennel in the center of each piece of baking paper.
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Divide the pieces of fish over the fennel.
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Sprinkle the chopped parsley over it and drizzle with the olive oil.
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Fold the dots of the baking paper together above the fish and turn twice so that no steam can escape.
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Close the packages with a stapler or paper clip.
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Remove the foil from the gratin.
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Bake the gratin and fish packages for about 20 minutes in the oven.
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Tasty with a salad of green beans, tomato and black olives.
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20 minMain dishSpaghetti, fresh cream, medium sized egg, Grana Padano cheese, twig of parsley, thin bacon strips, garlic,super-smooth spaghetti carbonara
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180 minMain dishskimmed bovine rag, mustard, dried thyme, rapeseed oil fry and roast, onion, swede, Meat bouillon, pepper and salt,beef steaks with swede
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30 minMain dishchicken bouillon, polenta, corn semolina, olive oil, cherry / Christmas, voice ginger, fresh ginger, liquid honey, tomato ketchup, Worcestershire sauce, garlic, chili powder, olive oil, chicken breast, pineapple,chicken kebabs with polenta and gem salsa
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15 minMain dish(olive oil, steaks, garlic, basil, arugula, Red wine, balsamic vinegar, coarse sea salt,steak on the bed of fried arugula
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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