& Ginger Spinach Cooking time
Ingredients (1 Serving):
- 1 Cod fillets (High-protein serving)
- 12.5 gr Diced onions
- 50 gr Baby spinach
- 150 gr Cauliflower rice
- 15ml Ginger paste8g Tandoori spice blend (spices, garlic, ginger, sea salt)
Preparation
Make the cauliflower mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the cauliflower and cook, 4 to 6 minutes, until very tender. Reserving ¼ cup of the cooking water (double for 4 portions), drain the cauliflower and return to the pot. Off the heat, add 1 tbsp of butter (double for 4 portions). Using a fork (or potato masher), mash the mixture, gradually adding the reserved cooking water if necessary to achieve your desired consistency; season with S&P to taste. Set aside in a warm spot.
Cook the spinach
While the cauliflower cooks, on a lined sheet pan, toss the spinach, onions and ginger with a drizzle of oil; season with S&P. Arrange in a single, even layer and roast in the oven, 10 to 12 minutes, until crispy.
Cook the cod
While the spinach cooks, in a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the cod fillets dry with paper towel; season with the spice blend and S&P. Add the fillets* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate.
Plate your dish
Divide the cauliflower mash between your plates. Top with the cod and a large spoonful of ginger spinach. Serve any remaining spinach on the side.
Bon appétit!
source: The goodfood.ca