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your gluten-free kitchen


WEEKNIGHT DINNER FAVORITES


ROAST COD WITH


POTATO-ENDIVE MASH Mashed potatoes get a fresh twist with sliced endive.


PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 4


1 lb carrots 3 tbsp olive oil 1 head endive 2 tbsp butter


1 (24 oz) pkg mashed potatoes and garlic 1 lemon 1 (12 oz) pkg cod


STEP 1 Preheat oven to 425°F. Halve carrots through their core and set in a baking dish with 2 tbsp oil. Bake for 8 min. or until tender. Meanwhile, slice the endive. Melt butter in a skillet and sauté the endive for 3 min. Add the mashed potatoes and cook until warm. Zest lemon and cut into 4 thick slices. Stir lemon zest into potato-endive mixture and set aside. STEP 2 Meanwhile, season the cod with salt (in moderation) and pepper. Place 2 lemon slices on fish. Set remaining slices aside for garnish. STEP 3 After 8 min., remove carrots from oven and flip. Place the cod in the baking dish next to the carrots, drizzle with remaining oil, and return to oven. Continue to cook for 7 min. STEP 4 Take the cod and carrots from the oven. Break fish into pieces and divide over the potato- endive mash. Garnish with lemon slices and serve with carrots.


Per serving: 881 calories, 18g fat, 6g saturated fat, 52mg cholesterol, 327mg sodium, 154g carbohydrate, 18g fiber, 12g sugar, 32g protein


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