Description
This Skinny Tomato and Turmeric Cod served with Cauliflower Rice is one fo my favourite super healthy weeknight dinners for two.
Ingredients
Scale
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
- 3–4 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 Steaks
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
Instructions
- Pre-heat the oven to 200 degrees (395 Fahrenheit).
- Heat a small, non-stick frying pan over a medium heat, and dry fry the onion until it is soft.
- Add the garlic and the tomato, and continue to cook until the garlic has softened but has not started to brown.
- 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.
- 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.
- 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.
- Stick a few holes in the plastic, and microwave it on high for 7 minutes.
- 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.