Keto Cod in Saffron Cream with Green Olives and Golden Cauliflower

Instructions

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   1. Preheat the oven to 220°C / 425°F. Place the cauliflower on a sheet pan and toss with 1 tablespoon olive oil, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, stirring halfway through, until golden and tender.

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   2. Meanwhile, pat the cod fillets dry with paper towels and season them with the remaining salt and black pepper.

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   3. Heat a large skillet over medium-high heat. Add the butter and the remaining tablespoon of olive oil. Sear the cod for 2 to 3 minutes per side, until lightly golden and just cooked through. Carefully transfer to a plate.

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   4. Reduce the heat to medium. In the same skillet, add the shallot and cook for 2 minutes. Stir in the garlic and saffron threads, and cook for 30 seconds until fragrant.

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   5. Pour in the fish stock and scrape up any browned bits from the pan. Add the heavy cream and cream cheese, stirring until smooth. Add the green olives, lemon zest, lemon juice, and fresh thyme. Cook for 3 to 4 minutes until the sauce thickens slightly.

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   6. Return the cod to the skillet, lower the heat, and cook 2 to 3 minutes more, spooning the sauce over the top, until heated through and the fish flakes easily.

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   7. Serve the cod with the golden cauliflower on the side. Spoon the sauce over the fish and finish with chopped fresh parsley.