Baked Cod with Almond Herb Crust, Warm Cauliflower-Leek Cream, and Roasted Cherry Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the cherry tomatoes on the tray. Toss them with 1 tbsp olive oil, the sweet paprika, a pinch of salt, and a little black pepper. Leave one side of the tray free for the fish.

3. 3

   In a medium saucepan, heat 1 tbsp olive oil with the butter over medium heat. Add the leek and 1 whole garlic clove, lightly crushed. Cook for 4 minutes, stirring, until the leek softens without browning.

4. 4

   Add the cauliflower, vegetable broth or water, and 1/2 tsp salt. Cover and cook for 12 to 15 minutes, until the cauliflower is very tender.

5. 5

   Meanwhile, make the crust. In a bowl, combine the sliced almonds, breadcrumbs, Parmesan, parsley, chives, 2 minced garlic cloves, lemon zest, 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of black pepper. Stir until the mixture is lightly moistened.

6. 6

   Pat the cod fillets dry with paper towels. Place them on the empty side of the tray. Rub them with 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt, and black pepper. Press the almond-herb mixture onto the top of each fillet.

7. 7

   Bake the cod and cherry tomatoes for 12 to 15 minutes at 220 °C / 425 °F, until the fish is opaque and flakes easily and the tomatoes are roasted and juicy. For a deeper golden crust, broil for 1 to 2 minutes, watching closely.

8. 8

   Remove the garlic clove from the saucepan. Blend the cauliflower and leek with the cream until smooth. Adjust with the remaining salt and more black pepper if needed.

9. 9

   To serve, spoon the warm cauliflower-leek cream onto the plates. Set a crusted cod fillet on top and add the roasted cherry tomatoes with their juices.

10. 10

    Finish with a few drops of olive oil on top if desired and serve right away.