Cod parcels with parsnip mash — Guac
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Macros (per serving)

Fat

19%

(10 g)

Protein

39%

(47 g)

Carbs

42%

(52 g)

38 g Net,

14 g Fiber

486 Calories (per serving)

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Fish dishes

Cod parcels with parsnip mash

By Meal.com

A super delicious meal that doesn't involve too much effort, the perfect combination. Because you can have this on the table in a jiffy it is a very suitable meal for weekdays or when you don't feel like spending too much time in the kitchen. You can also make the parcels using baking parchment and tie together with colored kitchen string. This makes the dish look fancy as well.

Ingredients

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Cod fish

2 pieces

Zucchini

1 piece

Red pepper (sweet)

1 piece

Yellow bell pepper

1 piece

Parsnip

400 g

Garlic

4 cloves

Olive oil

1 Tbsp

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

20 min

1

Preheat the oven to 425℉.

2

Peel the parsnips, cut off both ends and slice into even pieces. Peel the garlic cloves. Add the garlic and parsnips to a pan of boiling water and cook until the parsnips are soft.

3

Put 2 square sheets of aluminum foil ready.

4

Clean the zucchini and cut into slices. Divide the zucchini slices over the 2 pieces of aluminum foil. (Place them in a rectangular form in the middle of the foil leaving you room to fold the sides over.)

5

Clean the peppers and cut into semicircles. Divide the peppers over the zucchini.

6

Place the cod fish on top of the peppers and sprinkle with some olive oil and salt and pepper).

7

Fold the sides of the foil inwards to form parcels. Place the parcels in the preheated oven and bake for 20 minutes.

8

Drain the parsnips and garlic. Put back into the pan and using a potato masher, mash until you have a smooth consistency.

9

Divide the parsnip mash over the plates and place a fish parcel at the side.

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Details

Allergens

Nightshade, Fish

Diet

Paleo, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Oven, Puree tamper

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