Lime-Steam Cod with Shrimp, Roasted Cauliflower Purée and Crispy Green Olives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a tray and toss it with 2 tablespoons olive oil, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 minutes, until tender and browned at the edges.

2. 2

   Meanwhile, pat the green olives very dry with paper towels and roughly chop them. In a small skillet over medium heat, add 1 teaspoon olive oil and the olives. Cook for 4 to 5 minutes, stirring, until lightly crisp. Remove from the heat and toss with half of the chopped parsley and a pinch of lime zest.

3. 3

   Transfer the roasted cauliflower to a blender or food processor. Add the coconut cream, butter, 1 whole garlic clove, 2 tablespoons fish stock, 1 tablespoon lime juice, and a pinch of salt. Blend until smooth and silky. If needed, add a little more fish stock to adjust the texture. Keep warm.

4. 4

   Season the cod fillets with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a little lime zest. Place them in a wide lidded skillet or steamer. Add the remaining fish stock and cook covered over medium-low heat for 6 to 8 minutes, until the fish is opaque and flakes easily.

5. 5

   Season the shrimp with the remaining salt, black pepper, and red pepper flakes. In a medium skillet over medium-high heat, heat the remaining tablespoon of olive oil. Add the 3 chopped garlic cloves and cook for 20 seconds. Add the shrimp and sauté for 2 to 3 minutes, until pink. Stir in 1 tablespoon lime juice and the remaining lime zest, then turn off the heat.

6. 6

   To serve, spread a base of hot cauliflower purée on each plate. Top with one cod fillet and 3 shrimp per serving. Finish with the crispy olives, the remaining chopped parsley, and a few drops of the pan juices. Serve immediately.