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Braised Cod with Thyme and Lemon
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- 200 g courgettes
- 100 g carrots
- 1 garlic clove
- 20 g olive oil
- 25 g unsalted butter, diced
- 75 g white wine
- 1 lemon, 10 g juice and 2 pieces of thin peelings of skin only (2-3 cm)
- 2 sprigs fresh thyme
- 1 fresh bay leaf
- 4 white fish fillets, skinless, boneless (e.g. haddock or cod, approx. 100 g each)
- 1 pinch fine sea salt
- 1 pinch ground black pepper
- 500 g boiling water
- per 1 portion
- 805 kJ / 193 kcal
- 19.6 g
- 3.5 g
- 11.2 g
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