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Cod with Olive and Bread Topping, Potatoes and Tenderstem Broccoli
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- 600 - 700 g cod fillets, skinless
- 120 g cornbread, cut in pieces
- 50 g pitted green olives
- 20 g olive oil, plus extra for brushing and drizzling
- 125 g onions, quartered
- 2 garlic cloves
- 30 cherry tomatoes on the vine
- 10 g orange juice
- 1 tsp balsamic vinegar
- ½ tsp sweet paprika
- ½ tsp fine sea salt, plus extra to taste
- 750 g water
- 600 - 650 g new potatoes, halved (2-3 cm)
- 400 g tenderstem broccoli, rinsed
- per 1 portion
- 1304.8 kJ / 311.9 kcal
- 25.7 g
- 37.3 g
- 7.3 g
- Saturated fat
- 1.1 g
- 5.7 g
- 552 mg
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