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Pollock with tomatoes and fennel | Recipe | Kitchen Stories
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Keywords
- Brand Content
- weeknight dinner
- main
- pescetarian
- fish
- lactose free
- Le Creuset
- savory
- for four
- alcohol
- grains
- summer
- sauteing
Ingredients
- 1.5 cups couscous
- 1.5 lbs pollock
- 14 oz tomatoes
- 1 fennel
- 0.5 lemon
- 1 clove garlic
- 1 tbsp balsamic vinegar (white)
- 2 tbsp white wine
- salt
- pepper
- olive oil for frying
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