Cod fillet with cauliflower
4 servings
60 minutes
Cod fillet with cauliflower is a refined dish of Russian cuisine that embodies the harmony of the delicate taste of fish and the creamy texture of vegetables. Historically, cod was popular in Russia due to its availability and nutritional properties, and its combination with cauliflower adds lightness and sophistication. Baked in cream with aromatic Provencal herbs, it acquires a rich flavor with subtle herbal notes. Onions and carrots sautéed to golden tenderness create an appetizing base that enhances the depth of flavor. This dish is perfect for a family dinner or festive table, delighting with its rich aroma and pleasant texture. It is recommended to serve with greens that refresh and highlight the natural sweetness of the ingredients.
1
Cut the onion into feathers.
- Onion: 1 head
2
Grate the carrot on a coarse grater.
- Carrot: 1 piece
3
Heat the pan well, pour in sunflower oil, and fry the onion until translucent.
- Onion: 1 head
4
Add carrots to the onion, mix and fry until half cooked. Set aside after 2 minutes.
- Carrot: 1 piece
5
Place the cod fillet in a heatproof dish and salt to taste.
- Salt: to taste
6
Pepper it and sprinkle with Provençal herbs.
- Ground black pepper: to taste
- Herbes de Provence: to taste
7
Spread the prepared sauté over each fish fillet.
- Carrot: 1 piece
8
Divide the cauliflower into small florets and add to the fillet.
- Cauliflower: 200 g
9
Pour cream over the cod so that it slightly covers the fillet. Place in a preheated oven at 200 degrees and bake for 30 minutes until done.
- Cream: 150 ml
10
Take out of the oven after 30 minutes and let it cool a bit.
11
Place cauliflower on top of the cod fillet and garnish with herbs if desired. Enjoy your meal!
