INGREDIENTS
- 4 cod fillets
- 400 gr cauliflower florets
- Lemon Zest out of 2 fruits
- 1 lt chicken broth
- 100 ml herb-infused olive oil
Greens & Herbs
- spinach
- mini beetroot
- fresh basil
- parsley
- dill
- Coarse salt & pepper
PREPARATION
Boil the cauliflower in the chicken broth and mash with as much broth needed to make a smooth purée.
Sauté the fish, skin side down and finish off in the oven for 10-15min (depending on the thickness of the fish) at 1800C.
TO SERVE
Serve by placing the fish fillets on top of a bed of cauliflower purée. Scatter your greens and herbs around the purée, drizzle with olive oil and sprinkle the fish with coarse salt and lemon zest.
