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Salsa verde fish with warm salad

Serves: 4
Time to make: 30 mins
( Hands-on time: 15 mins )
Total cost: $ 32.00 / $ 8.00 per serve

(at time of publication)


Salsa verde fish with warm salad
  • Ingredients

  • Nutrition Info.(per serve)


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Variations

Make it low FODMAP: Omit the garlic or swap it for garlic-infused oil.

HFG tip

  • The salsa verde can be made in advance and will keep for three days in a sealed container. You can vary the fresh herbs.
  • You can add some fresh thyme or rosemary sprigs to the veges while they are roasting.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Photographer: Melanie Jenkins
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