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Skinny Tomato & Turmeric Cod with Cauliflower Rice

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Cuisine: Healthy


This Skinny Tomato and Turmeric Cod served with Cauliflower Rice is one fo my favourite super healthy weeknight dinners for two.



For the Skinny Tomato & Turmeric Cod

  • 1 Small Red Onion, finely chopped
  • 1 Large Garlic Clove, crushed
  • 2 Large Ripe Tomatoes, chopped
  • Large Pinch Paprika
  • Large Pinch Ground Turmeric
  • 34 Saffron Strands
  • Small Handful Parsley, chopped with a bit set aside for garnish
  • Juice of 1/4 Lemon
  • Sea Salt and Freshly Ground Black Pepper
  • 2 Cod SteaksĀ 

For the Cauliflower Rice

  • 1/2 Small Cauliflower
  • Large Handful Pomegranate Seeds
  • 2 Spring Onions, white and green thinly sliced
  • Lemon Juice
  • Extra Virgin Olive Oil
  • Sea Salt and Freshly Ground Black Pepper


  1. Pre-heat the oven to 200 degrees (395 Fahrenheit).
  2. Heat a small, non-stick frying pan over a medium heat, and dry fry the onion until it is soft.
  3. Add the garlic and the tomato, and continue to cook until the garlic has softened but has not started to brown.
  4. Add the spices, and cook for a minute more before adding lemon juice, parsley and a generous amount of seasoning. Remove the pan from the heat.
  5. Lightly season the cod steaks, and place them in a small, oven proof dish, skin side down. Spoon over the salsa, and bake for 12-15 minutes, until the cod is firm.
  6. Meanwhile, make the cauliflower rice. Break down the florets, and chop into a fine, rice like mixture in a food processor. Place in a heatproof glass bowl, and cover with kitchen wrap.
  7. Stick a few holes in the plastic, and microwave it on high for 7 minutes.
  8. Remove the plastic (making sure to stay away from the escaping steam, it is hot enough to burn you!) and stir in the pomegranate seeds, spring onion, a generous squeeze of lemon, a glug of olive oil, and some seasoning.