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Cod with Pain d’épices crust
The Portuguese favorite fish goes perfectly with Pain d’épices.
Ingredients
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4 slices of cod (about 600 g)
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2 tablespoons of parsley, chopped
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350 g tagliatelle
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2 tablespoons of olive oil
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15 g of honey
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1 tablespoon of lemon juice
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1 nut of butter
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½ clove of garlic, pressed
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24 cherry tomatoes
Preparation Method
- Preheat the oven to 180°C.
- Grind the Pain d’épices in a blender. Add the chopped parsley, honey, lemon juice, salt and pepper and crushed garlic. Mix well until you get a paste.
- Dry the cod and spread the paste over the four slices.
- Grease a baking dish with butter and place the fish. Place the cherry tomatoes next to the fish. Drizzle with a little oil.
- Bake in the oven for 25 minutes.
- Meanwhile, cook the tagliatelle in plenty of salted water.
- Serve the fish with the tagliatelle and cherry tomatoes.
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