Lemon baked cod with cauli puree and toasted almond florets
- 250g cod loin sliced in two (or two cod fillets)
- 1 teaspoon grated lemon zest
- 1 medium-large cauliflower
- 20g butter
- 1 tablespoon olive oil (plus extra for drizzling)
- 1/4 teaspoon mustard powder
- 2 tablespoons flaked or thinly sliced almonds
- Small handful of parsley leaves roughly chopped
- Sea salt
Preheat the oven to 200c.
Line two baking trays with parchment paper.
Cut the cauliflower in half and using one half slice into small bite sized pieces of florets. Lay on one of the baking trays.
Place the cod loins/fillets on the other one.
Heat 10g of the butter in a small pan and drizzle half over the cod and the other half over the cauliflower florets. Season both with sea salt to your preference and sprinkle over the grated lemon zest on the cod only.
Place in the oven for 30 mins.
Whilst these are cooking prep the cauliflower puree by cutting the other half of the cualiflwer into rough chunks. Steam or boil for 5-10 minutes until soft. Drain and place in a high speed blender. Add another 10g butter to this, the mustard powder, olive oil and season with sea salt. Blend on high until you have a super creamy texture. Transfer to a bowl that you can reheat once the cod and cauli florets have finished cooking if you need.
At around 10 mins before the end of the cauliflower florets have finished in the oven toss with the almonds and place back into the oven.
To plate divide the puree betwen the plates and using the back of a spoon create a curve. Place the toasted cauli florets and almonds on top and the cod loin neatly to the side. Sprinkle with the chopped parsley and drizzle the dish with a touch more olive oil.