Roasted Cod and Cauliflower
Here’s a lovely, simple dinner, made with cumin-spiked cauliflower and Trident Seafoods Beer Battered Cod, all roasted cozily together on one sheet pan. Make a green salad while it’s cooking and dinner is set!
Per Serving: 510 calories; 38 g fat; 30 g carbohydrates; 17 g protein; 45 mg cholesterol; 730 mg sodium
*This information is calculated. Data is based on laboratory analysis, information from ingredient suppliers and USDA Standard Reference values. This information is believed to be accurate, but no warranty is implied.’
- 8 Pieces Trident Seafoods® Beer Battered Cod 2.5 lb
- 1 Head Cauliflower, cut into florets
- 4 Cloves Garlic Cloves, peeled
- 1 teaspoon Ground Cumin
- 2 Tablespoon Olive Oil
- Salt & Pepper
- 1/2 Cup Mayonnaise
- 2 Tablespoon Lemon Juice
- 1 Each Scallions, thinly sliced
Preheat the oven to 425°F.
Toss cauliflower, garlic, cumin, olive oil and salt and pepper on a baking sheet. Roast, turning occasionally 25 minutes.
Add the pieces of battered cod to the pan and roast 12 to 16 minutes longer or until fish and cauliflower are cooked through.
At the same time, combine the mayonnaise, lemon juice and salt and pepper in a small bowl.
Divide cauliflower and battered cod between 4 plates and drizzle with the lemon mayonnaise.
Sprinkle with the scallion and serve.
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