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    You are in: Home / Recipes / Pan-Fried Cod Served With Braised Potatoes and Peas Recipe
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    Pan-Fried Cod Served With Braised Potatoes and Peas

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    2 Total Reviews

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    • on July 18, 2008

      What a great meal. We really enjoyed this. I used haddock fillet my kids preference. I actually made this two ways. One as stated, (I finely got to use my fresh mint from the garden for something other than tea)for the kids. The other because I'm low carbing after the ZWT I omitted the flour and just dipped in egg, for the breading I used a mixture of ground almonds and pecans I subbed cauliflower for the potatoes. I got a thumbs up from the kids and I loved mine. Thank you for posting.

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    • on May 04, 2007

      We were fairly undecided on this one. I wasn't a big fan of the fish and DBF didn't touch the vegetables. I'm not usually opposed to cod and I'm not sure what was missing there, but I may try to muck around with that portion of the recipe in the future. DBF regards onions as an 8-year-old might, so I may use less onion and chop it or mince it next time to see if he will eat it then. I also thought the extra butter added to the cooked vegetables was slightly superfluous, so I may omit that for a lighter dish. It was incredibly easy to put together, though. I doubt it took the 50 minutes stated to get dinner on the table. But don't forget to plan ahead so the breaded cod can refrigerate.

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    Nutritional Facts for Pan-Fried Cod Served With Braised Potatoes and Peas

    Serving Size: 1 (1014 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 2323.0
     
    Calories from Fat 504
    21%
    Total Fat 56.0 g
    86%
    Saturated Fat 23.0 g
    115%
    Cholesterol 486.4 mg
    162%
    Sodium 1265.4 mg
    52%
    Total Carbohydrate 317.6 g
    105%
    Dietary Fiber 33.8 g
    135%
    Sugars 22.1 g
    88%
    Protein 135.5 g
    271%

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