Pan-fried cod over cauliflower and tomatoes
Pan-fried cod over cauliflower and tomatoes

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

  1. 30 mL (2 tbsp.) olive oil
  2. 1 small onion, diced
  3. 1 stalk celery, diced
  4. 2 cloves garlic, minced
  5. A pinch of fennel seeds
  6. ½ cauliflower, in florets
  7. 125 mL (½ cup) chicken broth or dry white wine
  8. 250 mL (1 cup) diced tomatoes
  9. 30 mL (2 tbsp.) chopped Italian parsley
  10. A pinch salt
  11. To taste, pepper
  12. 4 cod fillets
  13. 125 mL (½ cup) all-purpose flour

Directions

  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.

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