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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.
Course Main Course, Main Dish
Cuisine All around
Keyword Dairy-Free, Gluten-Free, Grain Free, Low Carb, Low Fat
Prep Time 5 minutes
25 minutes
Total Time 30 minutes
Servings 2


  • 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


  • 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.