NUTRITION

SERVINGS

INGREDIENTS

7 ounces Cod Fillet

1.5 cups Cauliflower florets

2 cups Fresh Spinach

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the cauliflower florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the cauliflower for 20-25 minutes, tossing halfway through, until the edges are tender and browned.

• 4

  Pat the cod fillet completely dry with paper towels and season both sides with salt and black pepper.

• 5

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

• 6

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

• 7

  Remove the fish from the pan and set aside; add the minced garlic and spinach to the same skillet.

• 8

  Sauté the spinach for 1-2 minutes until just wilted, then stir in the lemon juice.

• 9

  Serve the seared cod over the bed of wilted spinach with the roasted cauliflower on the side.