Mediterranean Cod with Silky Roasted Pepper Saffron Sauce over Cauliflower Rice with Olives, Capers, and Toasted Almonds

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Spread the sliced almonds on a small tray and toast for 5 to 7 minutes, until golden. Set aside.

2. 2

   Cut the cauliflower into florets and pulse in batches until it resembles rice. Set aside.

3. 3

   Season the cod fillets with 1/2 teaspoon salt, black pepper, dried oregano, sweet paprika, and lemon zest.

4. 4

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the chopped onion and 2 cloves of garlic. Cook for 3 minutes until softened.

5. 5

   Add the roasted red peppers, dry white wine, and saffron threads. Cook for 2 minutes. Stir in the stock and heavy cream, then let it gently simmer for 5 minutes.

6. 6

   Transfer the pepper mixture to a blender, or use an immersion blender, and blend until silky smooth. Adjust with a pinch of salt and keep warm.

7. 7

   In the same large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the remaining onion and 2 cloves garlic. Cook for 2 minutes.

8. 8

   Add the cauliflower rice and sauté for 5 to 6 minutes. Add the green olives, capers, and 1 tablespoon lemon juice. Season with 1/4 teaspoon salt. Cook 2 minutes more and stir in half of the fresh parsley.

9. 9

   Meanwhile, pat the cod dry with paper towels. Heat the remaining tablespoon of olive oil in another nonstick skillet over medium-high heat. Sear the cod for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked through and it flakes easily.

10. 10

    To serve, divide the cauliflower rice among plates. Place the cod fillets on top, spoon over the roasted pepper saffron sauce, and finish with the toasted almonds, remaining fresh parsley, and the final tablespoon of lemon juice.