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Baked Cod with Pumpkin Seed Crust And a Watercress

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CATEGORY CUISINE TAG YIELD
Grains, Eggs A, To, Z, Of, Food 2 servings

INGREDIENTS

2 180 g; (6oz) large boneless
; cod portions
1/2 Lemon; Zest of
50 g Pumpkin seeds; chopped (2oz)
50 g Stale wholemeal bread; cut into cubes
; (2oz)
1 bn Chopped flat leaf parsley
4 tb Olive oil
Freshly ground salt and pepper
1 Bag watercress
1 tb Whole pumpkin seeds
3 Carrots; peeled
2 Hard boiled eggs
1/2 Lemon; Juice of
1 tb Virgin olive oil
1 ts Honey
Salt and pepper

INSTRUCTIONS

WATERCRESS SALAD
Preheat the oven to 220°C/460°F/gas mark 7-8.
Place both the cod fillets on a baking tray and season with grated
lemon zest, salt and pepper.
In a blender or food processor place the parsley, pumpkin seeds,
bread and olive oil. Season with salt and pepper and blend thoroughly
until the mixture turns a bright green colour.
Remove mixture from blender and spread on top of each cod fillet
until one side of the cod is completely covered in the pumpkin seeds
crust. Place in the pre heated oven for 16 to 18 minutes or until the
crust has turned golden brown and crunchy on top.
Meanwhile to make the salad simply mix the lemon juice and oil in a
large mixing bowl. Add the watercress and finely grate the carrots.
Gently mix together and finely grate the hard boiled egg into the
salad. To finish simply heat up a small frying pan and add a drop of
oil, then add the pumpkin seeds and fry for a couple of minutes. Add
a tsp of honey and remove from the heat.
To serve: Place a spoonful of the watercress salad in the middle of
the plate, then remove the cod with a palette knife and place ontop
of the salad. Sprinkle the honey pumpkin around and finish with a
drizzle of olive oil.
Converted by MC_Buster.
Per serving: 363 Calories (kcal); 34g Total Fat; (80% calories from
fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 46mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 7 Fat;
0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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