
Hazelnut and Parmesan Crusted Cod
A light, yet elegant seafood dish featuring cod, topped with a golden, crunchy crust. A…
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10mins
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30mins
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Easy
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6
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Bites
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0.5
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2 onions, chopped
2 courgettes, sliced
700g tinned tomatoes
3 tbsp plain flour
1/2 tsp turmeric
1.5 litres vegetable stock
low cal spray oil
Serves 6
0.5 Bites per serving
Heat low cal spray oil in a large pan, add the onions and courgettes, and cook for 5 mins on a medium heat, stirring occasionally.
Add the tomatoes and flour.
Cook for a couple of minutes, stirring continuously to ensure the flour doesn’t go lumpy.
Add the turmeric and stock, cover and simmer for 30 mins.
Pour into a food processor and blend until smooth. Sieve out any remaining lumps.
Serve hot with granary bread.
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