Spiced Cod with Cauliflower-Leek Cream, Warm Parsley Lentils and Seared Zucchini

Instructions

1. 1

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

2. 2

   2. Place the cauliflower and leek in a medium pot with the vegetable broth and 1 whole garlic clove. Bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes, until the cauliflower is very tender.

3. 3

   3. Meanwhile, in a small bowl, mix 1 tablespoon olive oil, Dijon mustard, smoked paprika, ground cumin, ground coriander, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon salt, and black pepper.

4. 4

   4. Pat the cod loins dry and coat them all over with the mustard-spice mixture. Place them on the prepared tray and bake for 10 to 12 minutes at 220 °C / 425 °F, until they flake easily.

5. 5

   5. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the zucchini, a pinch of salt, and cook for 5 to 7 minutes, stirring only occasionally, until golden and tender. Set aside.

6. 6

   6. In the same skillet, add 1 tablespoon olive oil and the minced garlic. Cook for 30 seconds, add the cooked lentils, 1 tablespoon lemon juice, and the fresh parsley. Sauté for 2 to 3 minutes until heated through. Adjust with a pinch of salt and set aside.

7. 7

   7. Transfer the cooked cauliflower, leek, and garlic to a blender with the plain Greek yogurt and 1 tablespoon olive oil. Blend until smooth and creamy. Taste and adjust with the remaining salt if needed.

8. 8

   8. To serve, spread the cauliflower-leek cream onto the plates, add the warm parsley lentils and the seared zucchini on the side. Top with one spiced cod loin and finish with a little extra fresh parsley if desired.