Lemon Garlic Cod with Roasted Cauliflower

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YIELD: 4 servings
TOTAL TIME: 35 minutes
ACTIVE TIME: 15 minutes
DIFFICULTY: Easy

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INGREDIENT WEIGHT VOLUME
Olive oil, extra virgin for greasing
Cauliflower, cut into florets 900 g / 2 lb 1 head
Garlic, minced 3 cloves
Lemon juice 14 g 14 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 / 24 oz 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 2 cloves
Lemon juice 28 g 28 mL / 2 tbsp
Parsley, chopped 7 g 2 tbsp
Parmesan cheese, grated for garnish

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Line a baking sheet with parchment paper. Coat with olive oil. 

In a bowl, combine cauliflower florets with minced 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 – 30 minutes.

Coat the bottom of a large baking dish with olive oil. 

Pat cod fillets with a 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. 

10 Remove cauliflower from oven and garnish with Parmesan cheese. Serve with cod and drizzle with pan juices. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black” border_width=”2″ el_width=”60″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES

  • Fresh cod is preferred but frozen cod will also work

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