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REDNECKGRL
Spiced cod and fresh pappardelle
Cod seasoned with herb butter spices and spinach, string beans and pasta.
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Ingredients
Directions
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Grate the yellow skin of the lemon and squeeze out the fruit.
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Heat a frying pan without oil or butter and toast the pumpkin seeds for 4 min. On medium heat.
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Remove from the pan and allow to cool on a plate.
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Sprinkle the cod around with the herbs and spices with salt. Heat the butter in the frying pan and fry the fish for 6 minutes on medium heat.
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Turn halfway. Take the fish out of the pan and keep covered with a lid or aluminum foil warm.
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Let the spinach slightly shrink in the residual shortening.
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Add the cooking oil, lemon zest and 1 tbsp lemon juice (per 2 persons) and season with salt and pepper.
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Meanwhile, cook the beans in 7 minutes until al dente. Add the pasta for the last 3 minutes.
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Drain the string beans and pasta and mix through the sauce. Divide over deep plates, place the fish on top and sprinkle with the pumpkin seeds.
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Nutrition
820Calories
Sodium8% DV200mg
Fat46% DV30g
Protein100% DV50g
Carbs27% DV82g
Fiber44% DV11g
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