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4
Easy
25 min
Published 2017
Zest and juice the lemon.
Cut the zucchini into sticks. Peel the carrots, keeping a little of the tops, and cut them in four.
Mix the coconut milk with the lemon juice.
Lay the cod fillets in a flameproof casserole dish, add the vegetables and zest, cover with the lemon coconut milk, add the fennel seeds, and season with salt and pepper.
Cover and cook for 15 min
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