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Baked Almond-Crusted Cod with Bok Choy and Bell Peppers
THE KETTLE AND FIRE BLOG13Ingredients
20Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 sprigs rosemary leaves (minced)
- 2 sprigs parsley leaves (minced)
- 2 sprigs oregano leaves (minced)
- 1/4 cup stone ground mustard
- 2 Tbsp. apple cider vinegar
- sea salt
- freshly ground black pepper
- 4 Tbsp. avocado oil
- 1 1/4 lb. cod filets (fresh Rock, or your favorite white fish)
- 2 red bell peppers (thinly sliced)
- 6 baby bok choy (stems and leaves separated and coarsely chopped)
- 1 lemon (sliced into wedges)
- 1/2 cup slivered almonds (roughly chopped)
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