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Crispy Cod with Roasted Carrots and Butternut Squash

Hmm, yummy crispy cod fillets with savory roasted veggies! They’re yummy indeed, especially if you coat the cod with tarragon and parsley-flavored oat bran mixture and eggs. As a finishing touch, quickly make a refreshing white sauce by simply mixing together yogurt and capers.
Hmm, yummy crispy cod fillets with savory roasted veggies! They’re yummy indeed, especially if you coat the cod with tarragon and parsley-flavored oat bran mixture and eggs. As a finishing touch, quickly make a refreshing white sauce by simply mixing together yogurt and capers.

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Ingredients

1 large cooked carrot, thickly sliced
8 ounces of cooked butternut squash, cut into sticks
2 tablespoons of oat bran
2 teaspoons of fresh tarragon, chopped
2 teaspoons of fresh parsley, chopped
1 pound cod fillet (4 fillets)
2 tablespoons of cornstarch
2 whisked eggs
cup low-fat yogurt
1 tablespoon capers

Ingredients

Steps

1
Done

Add the cooked carrot and butternut squash to a roomy baking dish. Roast for 5-6 minutes at 400⁰F/200⁰C.

2
Done

Add the oat bran, tarragon, and parsley to a small bowl. Mix them.

3
Done

Coat the fillets with cornstarch, whisked eggs, and, finally, with oat bran mixture, then place them into a baking dish. Bake for 12-14 minutes at 400⁰F/200⁰C.

4
Done

Shortly mix the yogurt and capers together in a small bowl. Serve it over roasted veggies and cod.

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Nutritional Chart

173 kcal
Calories
22 g
Protein
3 g
Fat
14 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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