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"Healthy Planet & Green Life"
Cod fillet marinated with parsley, anchovy, and garlic
350 g cod fillets
10 pcs anchovy fillets
2 clove garlic, minced
2 pcs fennel bulbs, finely sliced
1 pcs lemon, juiced and zested
4 tbsp olive oil
3 tbsp parsley, fresh, chopped
1 tbsp capers
1 tsp salt
Neatly trim the cod fillets. Score the skin of each fillet 3-4 times at regular intervals.
Lay the fish in a shallow dish then sprinkle both sides of the fillets with the sea salt flakes.
Combine garlic and lemon zest in a small bowl. Add half of the olive oil, lemon juice, and parsley.
Brush the salt off the fish or, if it has dissolved, wipe the brine off with kitchen paper.
Heat remaining olive oil in a large non-stick pan, cook the fish, skin side down, for 6 mins until the skin is crisp and browned, then remove from the pan.
Add thinly sliced fennel bulb and cook for 4-5 minutes; add capers and anchovies, then toss to combine.
To serve, spoon the vegetables into the middle of two large dinner plates. Sit the cod, skin side up, on top of the vegetables and drizzle with prepared marinade.
Very low in sugar
General (in 1 portion)
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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: