Cooking Instructions
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Step 1
Preheat your oven to 425 degrees F (220 degrees C), broiler, air convection mode.
Step 2
Next, prepare the herb dressing. In a food processor, combine the
Greek Yogurt (3 Tbsp)
,
Fresh Mint (5 stalks)
, 1 Tbsp of
Lemon Zest (1)
, 1/2 Tbsp of Lemon Juice, and a pinch of
Salt (to taste)
until you have a smooth dressing. Taste and adjust salt if needed. Set the herb dressing aside.
Step 3
In the same vessel, prepare the curry marinade. Blend together to combine the
Greek Yogurt (1/4 cup)
,
Fresh Ginger (1 piece)
,
Garlic (2 cloves)
,
Red Chili Peppers (2)
,
Curry Powder (1 Tbsp)
,
Ground Turmeric (1/2 Tbsp)
,
Honey (1 Tbsp)
, and a pinch of
Salt (to taste)
. Blend until you have a smooth and well-combined marinade.
Step 4
Afterward, pour the prepared marinade into a roasting pan, sprinkle over the
Chickpeas (1 can)
and
Cod Fillets (4)
on the marinade, and spoon over additional marinade over the cod. Drizzle over 2 Tbsp of
Olive Oil (2 Tbsp)
to promote browning and
Everything Bagel Seasoning (1 Tbsp)
.
Step 5
Place the whole roasting pan into the preheated oven and on the top layer of the oven for 18-20 minutes or until the cod filets start to flake. The marinade should caramelize and crisp up in some areas.
Step 6
While the fish is roasting, prepare the cauliflower rice. In a food processor, place in the
Cauliflower Florets (1 head)
. Pulse until the cauliflower turns into a couscous consistency.
Step 7
Then, in a shallow pan over medium heat, drizzle over 2 Tbsp of
Olive Oil (2 Tbsp)
and pour over the cauliflower rice. Season with
Salt (to taste)
and stir occasionally until the cauliflower dries out and crispens. Reserve.
Step 8
Once the cauliflower rice is done and the cod chickpea roast is brown and smells amazing. Spread the cauliflower rice on a serving platter, top with
Fresh Baby Spinach (2 cups)
and the roasted cod, scrape and place over shards of the roasted chickpeas on the side, and spoon over the herb dressing for contrast and texture. Garnish with sliced red chili and enjoy.
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