Sautéed cod with lemon, purée of cauliflower, greens & herbs

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 ...