Filter
Reset
Sort ByRelevance
MACC
Roasted carrots with cod fillet
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
25 minMain dishport salut, couscous, cucumber, tomato, spring trip, salted almonds, raisins, coriander, lemon, olive oil, cinnamon, freshly ground pepper and salt,couscous salad with nuts and raisins
-
25 minMain dishbutter, onion (chopped), pack red coals, Kanzi apple, seedless red grapes, cinnamon, freshly squeezed orange juice, lean beef custard,beef cucumbers with red cabbage, apple and grapes
-
30 minMain dishmango, avocados, cucumber, Red pepper, bunch onions, olive oil, lime juice, tenderloin, butter,medallions with avocado salsa
-
20 minMain dishcool fresh cooked beet, bunch onion, unroasted pecans, Dutch goat cheese with spring onion, garlic, traditional olive oil, afbakciabatta con noci, balsamic vinegar, arugula lettuce melange,scalloped beetroot, nuts and goat's cheese
Nutrition
245Calories
Fat15% DV10g
Protein48% DV24g
Carbs4% DV12g
Loved it