Cod with Cauliflower Tomato Broth

date: October 26, 2012

Nutrition Information (per serving)

25 g
556 mg
22 g
8 g
4 g
50 mg

Cauliflower Tomato Broth
1 tsp extra virgin olive oil
1 tsp minced garlic
⅓ cup diced yellow onions
¾ cup diced fresh cauliflower
2 whole dried bay leaves
1 tsp chopped fresh parsley
1½ cups canned whole tomatoes
⅔ cup water
⅛ tsp grated lemon peel
⅛ tsp ground black pepper
¼ tsp sea salt
⅓ tsp cane sugar
⅓ tsp Worcestershire Sauce

4 4-oz cod fillets
½ tsp sea salt
½ tsp freshly ground black pepper
2 tsp canola oil

Garlic Bread
4 1-oz slices multi-grain bread
2 tsp extra virgin olive oil
2 tsp minced garlic
2 Tbsp freshly grated Parmesan cheese

  1. In a large sauté pan over medium heat, sauté garlic, onion and cauliflower in olive oil until onions are translucent. Add bay leaves and parsley. In a medium bowl, crush tomatoes by hand. Add along with liquid to sauté pan. Add water, lemon peel, salt, pepper, sugar and Worcestershire Sauce and simmer 20 to 25 minutes. Remove bay leaves.
  2. Season cod with salt and pepper. Sauté over medium heat in a large sauté pan in canola oil about 3 to 5 minutes on each side, or until cooked through.
  3. For Garlic Bread: Preheat broiler. Combine olive oil and minced garlic cloves. Brush on bread slices. Top each slice with ½ tablespoon parmesan cheese. Broil until golden brown.
  4. Evenly divide Cauliflower Tomato Broth among 4 bowls. Top with 1 cod fillet. Serve with 1 slice of Garlic Bread.


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