NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 tbsp Ghee

1 tsp Olive oil

1 cup Cauliflower florets

0.25 cup Plain Greek yogurt

0.5 cup Low-sodium chicken broth

1 tsp Arrowroot powder

1 clove Garlic

0.5 tsp Fresh thyme

0.5 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Steam the cauliflower florets until very tender, approximately 8 to 10 minutes.

• 2

  Mash the steamed cauliflower with the Greek yogurt and a pinch of sea salt until the consistency is creamy and smooth.

• 3

  Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until golden and flaky.

• 5

  Remove the fish from the pan and set aside on a plate; reduce the skillet heat to medium and add the ghee.

• 6

  Sauté the minced garlic, thyme, and rosemary in the melted ghee for 1 minute until highly fragrant.

• 7

  Whisk the arrowroot powder into the cold chicken broth until fully dissolved, then pour the mixture into the skillet.

• 8

  Simmer the sauce for 2 minutes while whisking constantly until it thickens into a velvety gravy.

• 9

  Plate the cauliflower mash, top with the pan-seared cod, and generously ladle the herb gravy over the fish.