Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Baked Cod With Cauliflower-Spinach Mash
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 20 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 105 milligrams
- Sodium
- 663 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 28 grams
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 370
- Total Fat
- 20 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 105 milligrams
- Sodium
- 663 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 4 grams
- Sugar
- 8 grams
- Protein
- 28 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Bring a large saucepan of salted water to a boil.
- Cook the cider in a medium skillet over high heat until slightly syrupy and reduced to about 1/4 cup, 6 to 7 minutes. Set aside.
- Meanwhile, season the cod all over with salt and pepper. Place on the baking sheet and brush lightly with olive oil. Bake until the fish is cooked through, 10 to 15 minutes, depending on the thickness.
- Add the cauliflower to the boiling water and cook until tender, 8 minutes. Add the spinach and cook until wilted, 2 more minutes. Drain well. Dry out the saucepan and heat over medium-high heat. Return the cauliflower and spinach to the pot and cook to dry them out, 1 to 2 minutes. Add 2 tablespoons butter, 1/2 teaspoon salt and a few grinds of pepper. Stir and coarsely break up the vegetables with a wooden spoon to make a chunky mash, 2 to 3 minutes.
- Reheat the cider reduction over low heat. Cut the remaining 4 tablespoons butter into small pieces. Whisk the vinegar into the cider, then whisk in the butter, a few pieces at a time, to make a smooth, glossy sauce. Whisk in the mustard and parsley; season with salt and pepper.
- Divide the cod among plates and spoon the cider sauce on top. Serve with the cauliflower-spinach mash.
