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Bonnie C
Roasted cod with anchovy rosemary oil
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Ingredients
Directions
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Preheat the oven to 220 ° C. Dab the fish dry and drizzle with half of the lemon juice. Brush the fish with olive oil and sprinkle with salt and pepper.
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Sprinkle the cutting edges of the tomatoes with thyme, salt and pepper. Sprinkle with 1 tablespoon of olive oil.
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Place the fish next to each other on the baking tray, put the tomatoes next to it and grill in the middle of the oven for 12-15 minutes.
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Rub the anchovies and rosemary into a paste and pour the rest of the lemon juice and 4 tablespoons of olive oil in a stream.
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Scrape the courgettes into ribbons and fry the zucchini ribbons in the rest of the olive oil for 2-3 minutes without coloring.
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Serve the fish next to a bed of zucchini with a roasted tomato and the anchovy rosemary oil.
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Nutrition
395Calories
Sodium0% DV0g
Fat34% DV22g
Protein68% DV34g
Carbs5% DV14g
Fiber0% DV0g
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