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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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15 minMain dishMihoen, roast beef à la minute, fresh coriander, sunflower oil, Chinese vegetable mix, meat bouillon tablets, ground coconut, sweet soy sauce,mihoensoep with roast beef and coconut -
25 minMain dishroot, coriander powder (ketoembar), olive oil, couscous, vegetable stock, raisins, chickpea, orange, apple vinegar, White wine vinegar, sunflower seeds, Kale, coriander,casserole salad with roasted carrot and couscous -
25 minMain dishonion, garlic, zucchini, pancetta, gluten-free spaghetti, free-range chicken cubes, peeled canned tomatoes, dried thyme, pine nuts, fresh basil, mascarpone, Parmigiano Reggiano,gluten-free spaghetti with zucchini, chicken and pancetta of elize fish -
55 minMain dishDutch pepper steaks, curry, sweet potatoes, sunflower oil, butter, water,steak with fries of sweet potato
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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