1. Heat 15 mL (1 tbsp.) olive oil in a skillet and sauté onion, celery, garlic, and fennel seeds for a few minutes.

2. Add cauliflower and increase heat. Stir constantly for 1 minute and then add broth . Cook for 3 minutes; incorporate tomatoes and parsley. Season. Allow to simmer for about 10 more minutes until cauliflower is tender. Reserve.

3. Coat cod fillets lightly in flour. Heat remaining olive oil in a skillet and cook cod about 5 to 7 minutes per side to colour nicely.

4. Divide the cauliflower mixture into deep dishes and place the cod fillets on top.

5. Garnish with chopped parsley and a thin stream of olive oil, to taste. Serve.

Variation:
To replace cod, you can use any other firm fish, such as monkfish.

Source:
Recipe adapted from Je cuisine italien by Stefano Faita, published by Éditions du Trécarré.