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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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10 minMain dishbasmati rice, (peanut) oil, Thai wok vegetable, wokflakes beef and Thai curry wok sauce, fresh coriander,thai curry with beef, wok vegetable and basmati rice
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65 minMain dishtraditional olive oil, chicken roll, onion, garlic, tomato, baking flour, Macaroni, fresh basil,chicken roulade with vegetable macaroni
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25 minMain dishonion, celery, winter carrot, olive oil, tomato soup basil, tarly, White beans, ciabatta,Italian tomato soup
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20 minMain dishfennel bulb, tortellini filled with cheese, ravioli filled with cheese, Parmesan cheese, bread-crumbs, egg, olive oil, tartar, creme fraiche,tartar with fennel and cheese tortellini
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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