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Recipes

Baked Cod with Cauliflower Mash and Lemon-Olive Relish

Written by: Brent Parrino | Published on:

Serves 2  |

Ingredients

For the Lemon-Olive Relish:

3⁄4 cups Castelvetrano olives

1 small shallot, minced

1 tsp garlic, minced

2 tbsp parsley, chopped

2 tbsp dill, chopped

1 lemon, zest

1 lemon, juiced

1 tbsp capers

1⁄4 cup extra virgin olive oil

For the Cauliflower Mash:

6 cups cauliflower florets

3 garlic cloves

1⁄4 cup vegetable broth

3 tbsp extra virgin olive oil

2 tsp sea salt

1⁄2 tsp onion powder

For the cod:

1 tbsp extra virgin olive oil

2 filets of cod (about 6 ounces)

1⁄2 tsp sea salt

1⁄4 tsp black pepper, ground

4 cups spinach

Directions

1. To make the lemon-olive relish, finely mince the olives and place them into a mixing bowl. Add the rest of the ingredients to the bowl and mix thoroughly. You can store this in an air-tight container in the refrigerator for up to one week.

2. To make the cauliflower mash, cut the cauliflower into bite-sized florets and smash the garlic. Prepare a sauce pot with a steamer basket on the stove and steam the cauliflower and garlic together for 15 minutes. Do not boil the cauliflower as it will absorb too much water.

3. Transfer the steamed cauliflower and garlic to a food processor and add the vegetable broth, olive oil, and season with salt and onion powder. Process until smooth and luxurious, approximately 2 minutes.

4. Preheat the oven to 425°F. Add the 1 tablespoon of olive oil to a sauté pan set over medium-high heat.

5. Season your fish with salt and pepper. Place the fish in the sauté pan with the skin-side facing up. Pan-sear the fish for 2-3 minutes until you've formed a golden brown crust on the fish.

6. Using a fish spatula, remove the fish from the pan and place it into an oven-safe dish. Finish cooking in the oven for 6-8 minutes (depending on the size of the fillet).

7. In the same hot sauté pan, add your spinach and season with salt and pepper. Sauté the spinach until it just begins to wilt, about 45 seconds.

8. Divide the spinach between two plates. Spoon the cauliflower mash next to the spinach on the plate. When your fish is done cooking, place the fish portions on top and spoon the relish on top of the fish and around the plate.