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Roasted carrots with cod fillet
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Ingredients
Directions
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Preheat the oven to 220 ° C. Squeeze the lemon and grate the peel. Peel the forest pens with a peeler and cut off the green. In a small bowl mix the wok oil with cumin and lemon zest. Brush the bunches with this mixture and spread them over the baking sheet.
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Cut the cod into 4 equal pieces and rub with salt, pepper and some lemon juice. Brush them with the remaining oil mixture. Put the pieces of cod between the forest pens. Roast the forest and cod in the oven in 30 minutes until lightly browned and cooked, turn the bunches regularly.
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Nutrition
245Calories
Fat15% DV10g
Protein48% DV24g
Carbs4% DV12g
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