Lemon Baked Cod with Cauliflower & Spinach Mash (Gluten, Grain, Dairy Free, Low Carb)
This lemon baked cod on top of a cauliflower and spincah mash is fresh, light and mouth melting.
Servings 2
Ingredients
- 2 fillets Cod
- 5-6 dl Cauliflower florets (about 1/2 medium sized cauliflower head)
- 100 g Spinach
- 1/2+1/2 Lemon juice
- 1/2 tbsp Lemon zest
- 1 tsp Garlic powder
- Sea salt, to taste
- 1-2 tsp Dijon munstard (optional)
- Avocado or olive oil
- Green leafs, to top
- Pumpkin seeds, to top
- Sunflower seeds, to top
Instructions
- Preheat the oven to 150 degrees.
- Bring water to a boil in a pot and add the cauliflower. Lower the heat and let them shimmer until soft.
- Meanwhile place cod fillets in an oven safe baking pan. Season with sea salt, avocado or olive oil, and half of the lemon juice on top of the cod.
- Bake in the oven until the inner temperature reaches 54-57 degrees Celsius (about 15-20 minutes depending on how thick your fillets are).
- Meanwhile drain the caulifower florets.
- Add the spincah, lemin juice, lemon zest, garlic powder, sea salt and dijon mustard (if using) to taste and mix using a hand mixer of mash using a fork. Either mash so that you have some bigger pieces left or mix completely smooth.
- Place the cauliflower and spinach mash on two plates. Top with the cof fillets, green leafs, pumpkin and sunflower seeds.