Intuitive Eating for Teens: The Teenagers Guide To Stop Dieting, Overcome Eating Disorders, Emotional and Binge Eating. Look and Feel Great with Anti-Diet, Healthy Recipes for Natural Weight Loss by Amber Netting

Intuitive Eating for Teens: The Teenagers Guide To Stop Dieting, Overcome Eating Disorders, Emotional and Binge Eating. Look and Feel Great with Anti-Diet, Healthy Recipes for Natural Weight Loss by Amber Netting

Author:Amber Netting [Netting, Amber]
Language: eng
Format: azw3
Published: 2020-08-16T00:00:00+00:00


Directions

Preheat the oven 400ºF.

Pat the cod pieces dry. Add them to a bowl, drizzle with oil and season with salt, pepper, thyme, and zest and toss to coat. Set aside.

Heat 2 Tbsp of oil in a cast–iron skillet over a medium heat.

Add the fennel and cook for 5–7 minutes, stirring.

Add the leeks and garlic. Cook, stirring until tender.

Add the lemon zest, lemon slices, thyme, and broth. Season and simmer for 5 minutes on a medium–low heat until the liquid has reduced by half, and the fennel is tender. Add more broth if it’s not and cook for a little bit longer.

Transfer everything into a baking dish and place the fish fillets on top. Pour all of the excess marinade over the fish. Bake for 10–15 or more until cooked through.

Divide among four bowls to serve. Top with lemon slice and a thyme sprig.



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