Citrus Paprika Cod with Cauliflower-Celery Purée, Sautéed Asparagus, and Crispy Chickpeas

Instructions

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   1. Preheat the oven to 220°C / 425°F. Pat the drained cooked chickpeas very dry with a clean towel. Toss them with 15 ml (1 tbsp) olive oil, 1 teaspoon sweet paprika, the ground cumin, a pinch of salt, and a pinch of black pepper.

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   2. Spread the chickpeas on a baking tray and roast at 220°C / 425°F for 20 to 25 minutes, stirring halfway through, until golden and crisp.

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   3. Meanwhile, place the cauliflower florets and sliced celery in a saucepan with enough water to cover. Bring to a boil, reduce the heat, and cook for 12 to 15 minutes until very tender. Reserve 120 ml (1/2 cup) of the cooking water, then drain.

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   4. Transfer the cauliflower and celery to a blender or food processor. Add 2 garlic cloves, the plain Greek yogurt, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, half of the lemon zest, 1/2 teaspoon salt, some black pepper, and 60 to 180 ml (1/4 to 3/4 cup) vegetable broth or water depending on the desired texture. Blend until smooth and silky.

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   5. Pat the cod fillets dry and season them with 1 teaspoon sweet paprika, the remaining lemon zest, 1/2 teaspoon salt, and black pepper. Heat a large skillet over medium-high heat with 7 ml (1/2 tbsp) olive oil.

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   6. Cook the cod fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden outside and flaky inside. If the fillets are thick, lower the heat to medium to finish cooking without scorching the exterior.

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   7. In another skillet, heat the remaining 8 ml (1/2 tbsp) olive oil over medium heat. Add 1 minced garlic clove and cook for 20 seconds. Add the asparagus, a pinch of salt, and black pepper, and sauté for 4 to 5 minutes until tender-crisp. Add the remaining lemon juice and toss.

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   8. Spoon the cauliflower-celery purée onto the plates. Arrange the cod fillets on top or alongside, add the sautéed asparagus, and finish with the crispy chickpeas and chopped fresh parsley.

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   9. Serve immediately, with extra black pepper on top if desired.