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Baked Cod with Cauliflower Rice and Cherry Tomatoes
This simple yet flavorful dish features tender baked cod fillets served over a bed of seasoned cauliflower rice and topped with juicy cherry tomatoes. It's a perfect dinner option for those looking for a tasty and nutritious seafood meal.
Side Salad: Accompany the dish with a side of fresh, low-carb salad, such as arugula or mixed greens, drizzled with a light vinaigrette.
Roasted Vegetables: Serve the baked cod with a side of roasted low-carb vegetables, such as asparagus or Brussels sprouts, for an extra serving of nutrients and flavor.
Garlic Aioli: Serve the cod with a side of homemade or store-bought garlic aioli for added creaminess and flavor.
Cauliflower Mash: Replace the cauliflower rice with low-carb cauliflower mash for a different texture and flavor profile.
Green Beans: Serve the cod with a side of sautéed or steamed green beans for an extra serving of vegetables.
4 cod fillets, skinless and boneless
1 head cauliflower, riced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Lemon wedges, for serving
Preheat the oven to 375°F.
In a large mixing bowl, toss the cauliflower rice with 1 tablespoon of olive oil, minced garlic, smoked paprika, salt, and pepper.
Spread the cauliflower rice in an even layer in a baking dish.
Place the cod fillets on top of the cauliflower rice and drizzle with the remaining olive oil.
Season the cod with salt and pepper to taste.
Scatter the cherry tomatoes around the cod fillets.
Bake in the preheated oven for 15-20 minutes, or until the cod is cooked through and the cauliflower rice is tender.
Serve the baked cod with the roasted cauliflower rice and cherry tomatoes, and garnish with fresh lemon wedges.
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98% would recommend