Ingredients
- 3 tbsp olive oil
- 250g cod fillets
- 1 cup diced onion
- 1 tsp salt
- 1 medium head cauliflower
- 2 cloves garlic minced
- 1 tsp ground ginger
- 1 ½ tsp coriander
- ¾ tsp turmeric
- ½ tsp ground cinnamon
- ¾ cup raisins
- 1 cup olives roughly chopped
For the herb salsa
- ½ cup chopped parsley lightly packed
- ½ cup chopped coriander lightly packed
- ¼ cup chopped olives
- 1 tsp salt
- 1 tbsp fresh lemon juice
- ¼ cup olive oil
Instructions
- Break the cauliflower into small florets. Using a food processor, pulse florets in batches until they are broken down. Pour rice on a large sheet pan.
- In a medium skillet, heat 2 tbsp olive oil, add onion, garlic and salt and saute for 5 minutes. Remove the skillet from the heat and add the cumin, ground ginger, coriander, turmeric, and cinnamon. Pour the spice mixture over the riced cauliflower, reserving 1 tbsp in the skillet. Add the raisins and olives to the cauliflower rice and stir. Place in oven and bake 10 minutes before adding the fish.
- Remove the cauliflower rice from the oven and rub cod fillets in the reserved oil spice mixture and nestle them in cauliflower rice. Drizzle filets and rice with 1 tbsp olive oil. Place in the oven. Bake until the cod reaches 125°F and the cauliflower rice is tender, 12-15 minutes. Remove from oven and allow to rest for 5 minutes before serving. Serve with herb salsa.
- While cod and rice are baking prepare the herb salsa. In a small bowl, combine the parsley, coriander, olives, salt, lemon juice, and olive oil.
- Serve the cod with the herb salsa - Enjoy!