Dairy-Free (Lactose)/ Entree/ Gluten Free/ Little Work/ Pescatarian (Fish)

Cod & Cauliflower Hash

Tasty cod and cauliflower meal

New twist on a veggie Hash

Cauliflower hash is blank slate awaiting whatever flavoring might come its way-cod and a lightly dressed topping.  In this recipe, we chopped the cauliflower, cooked it until it was soft and then chopped it some more to make a rustic, small, chunky texture.

Cod and Cauliflower

Seasoned only with sea salt, the taste is pure and has just a touch of sweet from the cauliflower starting to caramelize as it cooks down. Strong enough to flavor, but not so much that it overpowers the cod.  Topped with a tomato-cucumber-dill medley, it had flavor, texture and a burst of color on a cold winter’s night.

Cauliflower after first chop.  We mashed it with a small potato masher-enough to leave it with a rough texture.  But do as you wish.

Some other recipes to try:
Broccoli Carrot Hash from Cook For Your Life
Roasted Root Vegetable Hash from The Splendid Table
Curried Chickpea Hash w/ Broccoli and Spinach from Well Plated by Erin

Print Recipe
Serves: 4 Cooking Time: 30-35 minutes

Ingredients

  • 1 head of cauliflower (frozen may become too mushy, so fresh is better here)
  • sea salt
  • olive oil
  • 1 cup water
  • 16oz/450g fresh or frozen cod fillets
  • Garnish/Topping:
  • 1 English/European cucumber, quartered and sliced
  • 8oz/225g cherry tomatoes, quartered
  • 3-4 sprigs of fresh dill, fronds only
  • EVOO

Instructions

1

Remove outer leaves and tough inner stalk from cauliflower.

2

Chop into large chunks.

3

Add sea salt, olive oil, water and cauliflower to pan.

4

Bring to a simmer. Cook until water is gone, and the cauliflower can be mashed to a rustic, chunky texture with a potato masher.

5

Cook, scraping the bottom of the skillet so that it does not stick too much, to remove more of the liquid.

6

Lower the heat and place the cod fillets on top of the cauliflower.

7

Cover and cook fish through.

8

While fish is cooking:

9

Cut cucumbers and tomatoes, toss with EVOO and dill. Set aside.

10

When fish is cooked, remove from pan to a plate and cover with foil.

11

Turn heat back up and cook off most of the liquid.

12

To serve-place a scoop of cauliflower hash on the plate, put a piece of fish on top, garnish with the cucumber/tomato salad.

Notes

A warm, crusty French bread, that is ripped into serving size pieces at the table is the perfect thing to mop up all the extra has and drippings.

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