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Pollock with orange and raisins
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Ingredients
Directions
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Cook the potatoes in water with a little salt. Grate the peel of 1 orange off and press out both fruits.
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Fry the onion in 1 tablespoon of olive oil. Stir in the raisins and orange zest and stir in the orange juice and mustard until smooth. Warm for another minute.
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Mix the flour with the rosemary. Divide the fish into 4 portions. Sprinkle them with salt and pepper and pass them through the flour mixture.
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Heat 1 tablespoon of oil in a frying pan with non-stick coating and fry the fish around brown.
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Meanwhile, cook the peas for a minute and drain them. Drain the potatoes and stamp with the rest of the olive oil, salt, pepper, spring onion and peas into a coarse puree.
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Serve the fish with the puree and a large spoon of the sauce.
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Nutrition
555Calories
Sodium0% DV0g
Fat23% DV15g
Protein72% DV36g
Carbs21% DV62g
Fiber0% DV0g
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