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I have a two-for-one post for you today. Tasty, tangy cod poached in a creamy sauce…
…and a crunchy vegetable sauté.
Once all my ingredients were collected, I prepared the Brussel sprouts and carrots stir-up then set aside to keep warm.
If you, like us, have just one burner to use, you could prepare the sauce before the vegetables, then there would be just the few minutes of poaching before serving.
The wonderful creamy lemony fish and the crunchy vegetables complimented each other so well.
inspiration for fish dish thanks to Nagi of RecipeTinEats
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