NUTRITION

SERVINGS

INGREDIENTS

9 ounces Cod Fillet

1.5 cups Cauliflower florets

0.5 teaspoon Extra Virgin Olive Oil

0.5 medium Lemon

1 clove Garlic

2 tablespoons Fresh Parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are golden.

• 3

  While the cauliflower roasts, pat the cod fillets dry with a paper towel and season both sides with salt and black pepper.

• 4

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 6

  In a small bowl, combine the finely chopped parsley, minced garlic, and lemon zest to create a fresh gremolata.

• 7

  Plate the seared cod over the roasted cauliflower and finish with the herb gremolata and a fresh squeeze of lemon juice.