Ingredients
Broiled Cod:
- Cod - 1 1/4 lbs
- Ghee - 2 Tbsp
- Lemons - 1/2 , wedges
Sauteed Cauliflower and Chard with Raisins:
- Raisins - 3/4 cups
- Apple cider vinegar - 1/4 cup
- Cauliflower - 1 head , chopped
- Chard - 1 bunch , leaves separated, stems chopped
- Cooking oil - 1 Tbsp
Prep
- Marinate raisins - Combine raisins and apple cider vinegar. (Can be done up to 1 day ahead)
- Fish - Rinse and dry fish.
- Cauliflower - Chop and put into a Pyrex bowl. (Can be done up to 5 days ahead)
- Chard - Separate leaves from stems. Chop stems into 1/2" (1.25 cm) segments. (Can be done up to 3 days ahead)
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Make
- Melt ghee in microwave, ~45 seconds should do the trick.
- Position top rack of the oven so it's about 6" (15 cm) below broiler. Turn on broiler to pre-heat. Line a sheet pan with foil and spray with cooking oil. Place fish on foil, brush with melted ghee, salt and pepper, and broil for 10 to 12 minutes.
- Place cauliflower in a Pyrex bowl. Add 1 tbs. (15 ml) of water and sprinkle with salt. Cover with a wet paper towel and microwave for 3 minutes - this makes the sauteeing part a lot faster!
- Heat a saute pan over medium-high heat. Add cooking oil and then chard stems to heated oil with a dash of salt. Saute for ~3 minutes, until it starts to softened. Next add in cauliflower with vinegar and raisins. Saute for another 3 to 5 minutes until cauliflower is cooked but still a bit crunchy.
- Add in chard leaves. Cover and cook for 1 minute to wilt leaves. Uncover and mix everything through. Season to taste with salt and pepper. If it's too acidic from the vinegar, add some sweetener to counter the tartness.
- Serve fish with lemon wedges over your delicious vegetable dish.
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