UNITS
SCALE
INGREDIENTS
LEMON COD
- For greasing Olive oil, extra virgin
- 2 lbs Cauliflower , cut into florets
- 3 cloves Garlic, minced
- 1 tbsp Lemon juice
- 2 tsp Olive oil , extra virgin
- To taste Salt
- To taste Black pepper , freshly ground
ROASTED CAULIFLOWER
- For greasing Olive oil, extra virgin
- 1½ lbs Cod, fillets, boneless & skinless
- To taste Salt
- To taste Black pepper , freshly ground
- 1½ tsp Butter
- 1 tbsp Olive oil, extra virgin
- 2 cloves Garlic, minced
- 2 tbsp Lemon juice
- 2 tbsp Parsley, chopped
- For garnish Parmesan cheese, grated
METHOD
- Preheat oven to 200°C / 400°F. Line a baking sheet with parchment paper and coat with olive oil.
- In a bowl, combine cauliflower florets with garlic, lemon juice and olive oil. Spread florets onto prepared baking sheet. Season with salt and black pepper.
- Place 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 until fragrant, about 1 minute. Add lemon juice and parsley, then remove from heat.
- Drizzle garlic mixture over top of cod. Bake until fish flakes easily with a fork, about 12 minutes.
- Remove cauliflower from oven and garnish with Parmesan cheese. Serve with cod and drizzle with pan juices.
NOTES
- If cod is unavailable, substitute haddock or tilapia
- Asparagus or green beans also make a great accompaniment
