Seared Cod with Cauliflower Cream, Roasted Grapes, and Herb Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss with 1 tbsp / 15 ml olive oil, a pinch of salt, and a little black pepper. Roast for 12 to 15 minutes, until they begin to burst and lightly caramelize.

2. 2

   While the grapes roast, heat a saucepan over medium heat with 1 tbsp / 15 ml olive oil. Add the chopped shallot and 1 minced garlic clove, and cook for 2 to 3 minutes until softened.

3. 3

   Add the cauliflower florets and vegetable broth. Bring to a boil, then cook over medium heat for 10 to 12 minutes, until the cauliflower is very tender.

4. 4

   Transfer the cooked cauliflower, shallot, garlic, and broth to a blender. Add the heavy cream, 1/2 tsp salt, a little black pepper, and the zest of half the lemon. Blend until completely smooth and silky. Keep warm over very low heat.

5. 5

   For the herb oil, place the fresh parsley, fresh basil, fresh thyme, the remaining garlic clove, 2 tbsp / 30 ml olive oil, and 2 tbsp / 30 ml lemon juice in a blender or food processor. Blend until fluid and spoonable. Adjust with a pinch of salt.

6. 6

   Pat the skinless cod fillets very dry with paper towels and season them with the remaining salt and black pepper. Heat a large skillet over medium-high heat with 2 tbsp / 30 ml olive oil.

7. 7

   Place the cod fillets in the skillet and cook for 3 to 4 minutes on the first side, until nicely golden. Turn them over, add the butter, and baste the fish with the melted butter for 2 to 3 minutes more, until cooked through and easily flaked.

8. 8

   To serve, spoon the warm cauliflower cream onto the plates. Set the cod fillets on top, arrange the roasted grapes around them, and finish with spoonfuls of herb oil. If desired, add a little more lemon zest just before serving.