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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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30 minMain dishripe tomato, onion, garlic, flat leaf parsley, laurel leaf, olive oil, cod fillet, pangasius fillet, crumbly potatoes, raw wok shrimp without tail, thick cuts Pane Completo,portuguese stew with fish - caldeirada -
135 minMain dishwheat flour, dried yeast, salt, water, traditional olive oil, Red pepper, Mozzarella, gorgonzola, Grana Padano cheese, ricotta, dried thyme,spicy four-cheese pizza -
10 minMain dishlime, mild olive oil, chilled cooked quinoa-bulgur mix, ready-to-eat avocado, Chioggia-beetle, chilled soybeans, hummus beetroot, unroasted pecans,buddha bowl with chioggia beetroot and beet hummus -
30 minMain dishceleriac, crumbly potato, butter, creme fraiche, parsley, celeriac, spring / forest onion, beef rag, flour, olive oil, onion, Beef broth, Red wine, laurel leaf, clove,celeriac-herb stew with stew
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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