INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Olive oil, extra virgin | For greasing | - |
Cauliflower, cut into florets | 900 g / 2 lb | 1 head |
Garlic, minced | 9 g | 3 cloves |
Lemon juice | 15 g | 15 mL / 1 tbsp |
Olive oil, extra virgin | For drizzling | - |
Salt | To taste | - |
Black pepper, freshly ground | To taste | - |
Olive oil, extra virgin | For greasing | - |
Cod, fillets, boneless & skinless | 680 g / 1½ lb | 4 fillets |
Salt | To taste | - |
Black pepper, freshly ground | To taste | - |
Butter | 5 g | 1½ tsp |
Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
Garlic, minced | 6 g | 2 cloves |
Lemon juice | 30 g | 30 mL / 2 tbsp |
Parsley, chopped | 7 g | 2 tbsp |
Parmesan cheese, grated | For garnish | - |
METHOD
- Preheat oven to 205°C / 400°F
- Line a baking sheet with parchment paper. Coat with olive oil.
- In a bowl, combine cauliflower florets with garlic. Sprinkle with lemon juice. Drizzle with olive oil and toss.
- Spread florets onto sheet. Season with salt and black pepper.
- Put cauliflower in the oven and roast until golden brown, about 25 to 30 minutes.
- Coat the bottom of a large baking dish with olive oil.
- Pat cod fillets with paper towel and place in baking dish. Season with salt and black pepper.
- In a small skillet, heat butter and olive oil over medium-low. Add garlic and sauté for 1 minute. Add lemon juice and parsley, then remove from heat.
- Drizzle garlic mixture over top of fish. Bake until cod flakes easily with a fork, about 12 to 14 minutes.
- Remove cauliflower from oven and garnish with Parmesan cheese. Serve with cod and drizzle with pan juices.
NOTES
- Asparagus or green beans also make a great accompaniment
