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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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80 minMain dishshallots, garlic, celery, corn chicken bolts, salt and pepper, butter, dry white wine, vanilla bean, stoneleeks, whipped cream, crayfish,coq au vin blanc with crayfish and vanilla -
45 minMain dishegg, olive oil, onion, half to half chopped, cinnamon, Red pepper, garlic, savory pie dough, coriander,Chilean empanadas -
45 minMain dishhalf-to-half-chopped, mix for Breton minced meat, garden herb soup vegetables, medium sized egg, onion, sunflower oil, baking potatoes, Provencal herb mix, frozen broad beans,breton meatloaf -
50 minMain dishwhite quick-cooking rice, onion, garlic, zucchini, traditional olive oil, pasta sauce sugo basil, minced beef, medium sized egg, spice mix chopped, mix for spaghetti bolognese,zucchini with minced meat
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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