Mediterranean Cod with Green Olive Crust over Rustic Cauliflower Mash and Rosemary Tomatoes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a sheet pan with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Place the cauliflower in a pot with water and a pinch of salt. Bring to a boil and cook for 12 to 15 minutes until very tender. Drain well.

3. 3

   Meanwhile, mix the chopped green olives, breadcrumbs, parsley, half of the rosemary, 2 minced garlic cloves, lemon zest, 1 tablespoon lemon juice, and 2 tablespoons olive oil in a bowl until evenly moistened.

4. 4

   Place the cherry tomatoes and red onion on the prepared sheet pan. Add the remaining rosemary, 1 tablespoon olive oil, a pinch of salt, and black pepper. Toss well and leave space for the fish.

5. 5

   Pat the cod fillets dry with paper towels. Season them with the remaining salt, black pepper, and the rest of the lemon juice. Place them on the tray and spread the olive mixture over the top of each fillet, pressing gently so it adheres.

6. 6

   Bake at 220 °C / 425 °F for 14 to 16 minutes, until the cod is cooked through and flakes easily, the crust is golden, and the tomatoes have softened.

7. 7

   While the fish bakes, transfer the cooked cauliflower to a processor or mash it by hand with the remaining 2 garlic cloves, Greek yogurt, and 1 tablespoon olive oil. Blend or mash into a rustic purée. Adjust with salt and black pepper to taste.

8. 8

   Serve a bed of rustic cauliflower mash on each plate. Top with one green olive crusted cod fillet and spoon over the roasted cherry tomatoes and red onion. Finish with the pan juices.