Golden Cod with Saffron Cauliflower Cream and Crispy Lentils with Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the cauliflower florets and the whole garlic clove on a sheet pan, add 1 tablespoon olive oil, a pinch of salt, and some black pepper, toss, and roast for 20 minutes until the cauliflower is tender and lightly golden.

2. 2

   Meanwhile, pat the cod fillets very dry with paper towels. Season them with the sweet paprika, 1/2 teaspoon salt, some black pepper, and the finely grated zest of half the lemon.

3. 3

   In a small saucepan, warm the vegetable broth with the saffron threads over low heat for 3 minutes, without letting it boil hard, to infuse the saffron.

4. 4

   Transfer the roasted cauliflower and roasted garlic to a blender. Add the saffron broth, milk, butter, and 1 tablespoon lemon juice. Blend until very smooth and creamy. Taste and adjust with salt and black pepper. Keep warm over very low heat.

5. 5

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and the 2 chopped garlic cloves and cook for 2 minutes until fragrant. Stir in the cooked lentils, ground cumin, 1/4 teaspoon salt, and black pepper. Sauté for 4 minutes, stirring, until some of the lentils begin to crisp lightly.

6. 6

   Add the fresh spinach to the lentil skillet and cook for 1 to 2 minutes until wilted. Add 1 tablespoon lemon juice and half of the chopped parsley. Toss and keep warm.

7. 7

   Heat the remaining tablespoon of olive oil in a nonstick or oven-safe skillet over medium-high heat. Sear the cod fillets for 2 minutes on the first side until a light crust forms.

8. 8

   Flip the cod and transfer the skillet to the oven at 220 °C / 425 °F for 5 to 7 minutes, until the fish is opaque and flakes easily in the center.

9. 9

   To serve, spoon the saffron cauliflower cream onto plates. Top with a portion of lentils and spinach, then finish with a cod fillet. Sprinkle with the remaining parsley and a little more lemon zest.