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Baked Cod with Fennel Purée and Cauliflower Rice

Great flavor doesn't have to be difficult and your Vitamix is there to help you make your dinner easy.

  • Total Time1 Hour
  • Yield
    4 servings
  • DifficultyIntermediate
Baked-Cod-with-Lemon-and-Fennel-Puree-and-Herby-Cauliflower-Rice470x449.jpg

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Submitted by

Great British Chefs

Ingredients

  • 2 teaspoons olive oil
  • 2 fennel bulbs, sliced
  • 1 stalk 100 g celery, diced
  • 2 cloves garlic, peeled
  • 1 teaspoon capers
  • Zest of 1 lemon
  • 1¼ cup 35 g fresh spinach, loosely packed

Directions

    1. For the fennel purée, heat the olive oil in a small pan over medium heat.
    2. Add the fennel, celery, garlic and sweat until tender.
    3. Cover the vegetables with water and let simmer for 10 minutes.
    4. Drain the mixture, reserving the liquid for later use.
    5. Place the mixture into the Vitamix container with the capers, lemon zest, spinach and a splash of the reserve water.
    6. Select Variable 1, start the machine and slowly increase to its highest speed.
    7. Blend for 1 minute.
    8. Place in a bowl and hold warm for later use.
    9. For the cauliflower rice, place a handful of cauliflower into the Vitamix container at a time. Select Variable 5 and pulse 2 to 3 times or until you have a fine crumble.
    10. Place into a bowl and repeat until all the cauliflower is chopped. Do not add too much cauliflower at once, as this will result in uneven pieces.
    11. In a large saute pan, heat the oil over medium heat, add the cauliflower and cook for about 5 minutes. Add your fresh herbs and season with salt, pepper and lemon juice
    12. Place the cod on a parchment lined baking sheet, drizzle with olive oil and season with salt and pepper. Bake in a preheated 350°F (180°C) oven for 10 to 12 minutes.
    13. To serve, place the purée in the center of the dish, add a spoon full of rice and top with the baked cod.
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Nutrition

1 serving ( )
Calories 370
Total Fat 10g
Total Carbohydrate 23g
Dietary Fiber 10g
Sugars 10g
Protein 48g
Sodium 380g
Saturated Fat 2g

Chef's Note

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