Sheet Pan Cod and Cauliflower Rice
There's no need to use more than one pan with this sheet pan recipe! This cod is a perfect entreé that's wonderful when paired with a spiced cauliflower rice base!
Servings: 4 servings
Ingredients
- 3 tablespoons olive oil
- 1 cup diced onion
- 1 teaspoon kosher salt
- 1 medium head cauliflower
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 ½ teaspoons coriander
- ¾ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ¾ cup raisins
- 1 cup Castelvetrano olives roughly chopped
- 4 4- to 5-ounce cod fillets
For the herb salsa
- ½ cup chopped parsley lightly packed
- ½ cup chopped cilantro lightly packed
- ¼ cup chopped Castelvetrano olives
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- ¼ cup olive oil
Instructions
- Preheat oven to 425°F.
- Break the cauliflower into small florets. Using a food processor, pulse florets in batches until they are broken down into rice-like pieces. Pour rice on a large sheet pan.1 medium head cauliflower
- In a medium skillet, heat 2 tablespoons of olive oil over medium-low heat. Add onion and salt. Sauté until the onion is softened, 5 minutes. Add the garlic and cook for an additional minute. Remove the skillet from the heat and add the cumin, ground ginger, coriander, turmeric, and cinnamon to the hot oil. Stir to bloom the spices. Pour the spice mixture over the riced cauliflower, reserving 1 tablespoon in the skillet. Add the raisins and olives to the cauliflower rice and stir to evenly incorporate. Place in the oven and bake for 10 minutes before adding the fish.3 tablespoons olive oil, 1 cup diced onion, 1 teaspoon kosher salt, 2 cloves garlic, 1 teaspoon cumin, 1 teaspoon ground ginger, 1 ½ teaspoons coriander, ¾ teaspoon turmeric, ½ teaspoon ground cinnamon, ¾ cup raisins, 1 cup Castelvetrano olives
- Remove the cauliflower rice from the oven and rub the cod fillets in the reserved oil spice mixture and nestle them in the cauliflower rice. Drizzle fillets and rice with the remaining 1 tablespoon of olive oil. Place in the preheated oven. Bake until the cod reaches 125°F and the cauliflower rice is tender, 12-15 minutes. Remove from the oven and allow to rest for 5 minutes before serving. Serve with herb salsa.4 4- to 5-ounce cod fillets, 3 tablespoons olive oil
- While the cod and rice are baking, prepare the herb salsa. In a small bowl, combine the parsley, cilantro, olives, salt, lemon juice, and olive oil. Stir and set aside.½ cup chopped parsley, ½ cup chopped cilantro, ¼ cup chopped Castelvetrano olives, 1 teaspoon kosher salt, 1 tablespoon fresh lemon juice, ¼ cup olive oil
Video
Nutrition
Serving: 1serving | Calories: 628kcal