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


  • 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


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.


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.