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50 g baby carrots
30 g baby marrow, sliced
1 pickled onion, chopped
100 g smoked snoek, butterflied
50 g LANCEWOOD® Creamed Smooth Cottage Cheese
Salt & freshly ground black pepper to taste
5 ml crushed garlic
5 ml fresh thyme, chopped
2 – 3 lemon slices
15 ml pickled onion juice
Preheat the oven to 180°C. Place the baby carrots, baby marrow and pickled onion on a piece of baking paper. Open the butterflied snoek and spread with cottage cheese. Sprinkle with salt and pepper, garlic and thyme. Close the snoek and top with the lemon slices and pickled onion juice. Fold the baking paper closed to wrap up the fish and seal it tightly. Bake for 25 – 30 minutes. Unwrap the parcel and enjoy!
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