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Kathi Starecki Quinn
Scalloped cod with baby potatoes and cherry tomatoes
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Ingredients
Directions
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Preheat the oven to 200 ° C. Dab the fish dry with kitchen paper.
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Rub the fish with lemon juice, salt and pepper. Place the pieces of fish next to each other and spread them over 1 oven dish.
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Mix the mustard with the cream and pour over the fish.
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Mix breadcrumbs, goat cheese and half of the parsley or chives and spread this mixture over the fish.
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Place the potatoes and tomatoes in the other baking dish. Sprinkle 2 tablespoons of olive oil over the fish and 2 tablespoons of olive oil over the potatoes and tomatoes.
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Place the oven dishes side by side for 15-20 minutes in the middle of the oven. Sprinkle the rest of the parsley or chives before serving over the baby-lettuce-tomato dish.
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Nutrition
539Calories
Sodium0% DV0g
Fat42% DV27g
Protein74% DV37g
Carbs12% DV35g
Fiber0% DV0g
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