Herb-Crusted Cod with Cauliflower Purée & Arugula

Leftover roasted cauliflower turns into a simple, creamy side dish that's perfect for this company-worthy crusted fish.
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Herb-Crusted Cod
 with Cauliflower Purée & Arugula

Cod is a stellar source of both omega-3 fatty acids and iodine. Iodine is an important mineral for thyroid health while omega-3 fatty acids help reduce inflammation in the body.

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 lemon
  • 4 oz whole-grain crusty bread, roughly torn
  • 5 cloves garlic, smashed and peeled, divided
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh chives, divided
  • 2 tsp chopped fresh sage + 1 whole sprig, divided
  • Leftover garlic-sage oil (from Cauliflower Steaks), divided
  • 1/2 tsp sea salt, divided
  • 1/2 cup low-sodium chicken or vegetable broth
  • 3 tbsp whipping cream (35%)
  • Leftover roasted cauliflower florets (from Cauliflower Steaks)
  • 4 4-oz skinless cod fillets
  • 4 cups lightly packed baby arugula

Preparation

1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. Zest lemon. Slice half of lemon; juice remaining half of lemon.

2. In a food processor, combine lemon zest, 2 tsp lemon juice, bread, 3 cloves garlic, parsley, 2 tsp chives, chopped sage, 2 tsp garlic-sage oil and 1/4 tsp salt. Pulse until fine crumbs form. Transfer to a small bowl; set aside. Wipe out food processor.

3. In a large saucepan, combine sage sprig, broth, cream, remaining 2 cloves garlic and 1/8 tsp salt; bring to a boil. Stir in cauliflower florets leftover from our Cauliflower Steaks with Quick-Braised Chard recipe; return to a boil. Reduce heat to a simmer; cook until cauliflower is very tender, about 10 minutes. Discard sage sprig. Transfer mixture to food processor. Add 1 tsp lemon juice and blend until smooth. Wipe out saucepan; scrape mixture back into saucepan. Stir in remaining 4 tsp chives; cover to keep warm.

4. Meanwhile, on prepared sheet, arrange lemon slices in single layer. Arrange fish, 1 inch apart, over top. Press about 1/4 cup bread crumb mixture firmly over top of each fillet. Bake until fish flakes easily when tested with a fork, 10 to 14 minutes.

5. In a large bowl, toss arugula with remaining lemon juice, 2 tsp garlic-sage oil and 1/8 tsp salt. Divide cauliflower mixture among plates. Top with fish and arugula.

Note: This dish requires ingredients from our Cauliflower Steaks with Quick-Braised Chard recipe.

Nutrition Information

  • Serving Size: 1 fillet and 1/4 of purée
  • Calories: 285
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 57 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 22 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 745 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 6 g
  • Polyunsaturated Fat Content: 1 g