Baked Atlantic Cod Fillet, Cauliflower, Sweet Cherry Peppers and Capers
Delicious cod and veggies, perfect dinner for two!
Author: Chef's Opinion
Grated Parmesan Cheese
Baby Bell Peppers
Blanche and drain Cauliflower (1 head).
Season the Cod Fillets (1.3 lb) with Sriracha (to taste), Lemon Juice (to taste) and Kosher Salt (to taste), then dredge in Panko Breadcrumbs (to taste).
Preheat the oven to 400 degrees F (200 degrees C).
Place the fish and the cauliflower on a rack, brush cauliflower with Butter (to taste), sprinkle with Kosher Salt (to taste) and Grated Parmesan Cheese (to taste). Bake in a pre-heated oven until fish is cooked through (turn fish once). About 15 – 20 minutes, depending on the thickness of the fillet.
Meanwhile, saute Baby Bell Peppers (8), Capers (2 Tbsp), Garlic Paste (1/2 tsp), Butter (1/2 cup), and Kosher Salt (to taste) until heated through.
Plate the fish and the cauliflower.
Top with a few sprigs of Fresh Cilantro (to taste). Then top with the hot peppers, capers and butter.
Serve and enjoy!
Nutrition Per Serving
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