Mediterranean Cod with Pistachio Herb Crust over Cauliflower Purée, Braised Leeks, and Warm Sun-Dried Tomato Vinaigrette

Instructions

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   1. Preheat the oven to 220°C / 425°F. Pat the cod fillets dry with paper towels and season them with 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil.

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   2. In a small bowl, mix the chopped pistachios, breadcrumbs, parsley, 1 minced garlic clove, lemon zest, sweet paprika, 1/2 teaspoon oregano, and 1 tablespoon olive oil until the mixture is moist and crumbly.

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   3. Place the cod on a lined baking tray. Press the pistachio crust onto the top of each fillet. Bake for 12 to 15 minutes at 220°C / 425°F, until the fish is just cooked through and the crust is golden.

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   4. Meanwhile, place the cauliflower and water in a medium pot with a pinch of salt. Cook over medium-high heat for 12 to 14 minutes, until the cauliflower is very tender. Drain well.

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   5. Blend the hot cauliflower with the Greek yogurt, butter, and 60 ml / 1/4 cup vegetable broth. Add a pinch of salt and blend until smooth and silky. Keep warm.

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   6. Heat 1 tablespoon olive oil in a wide skillet over medium heat. Place the leeks cut side down and cook for 3 minutes until lightly golden. Add 60 ml / 1/4 cup vegetable broth, cover, and cook for 6 to 8 minutes more, until tender. Add a pinch of salt.

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   7. In a small skillet, warm the remaining 2 tablespoons olive oil over low heat. Add the 2 sliced garlic cloves and cook for 30 seconds without letting them brown too much. Add the sun-dried tomatoes, green olives, capers, 1/2 teaspoon oregano, and lemon juice. Cook for 1 to 2 minutes until the vinaigrette is warm and fragrant.

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   8. To serve, divide the cauliflower purée among four plates, top with the braised leeks, and place one cod fillet over each portion. Finish with the warm sun-dried tomato, olive, and caper vinaigrette over and around the fish.

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   9. Serve immediately, making sure each plate includes cauliflower purée, braised leeks, pistachio-crusted cod, and enough vinaigrette to balance the dish.