We made a flavorful broth using whole spices, shallot, garlic, tomato, and one of our favorite ingredients: water! Throw some cauliflower in the oven to roast while you prepare the fish and you’ll sit down to a light and satisfying meal in just 30 minutes. Cook, relax and enjoy!
What you’ll need: 1 small head cauliflower
1 large shallot
1 clove garlic
1 plum tomato
½ teaspoon cumin seed
¼ teaspoon brown mustard seed
¼ teaspoon fennel seed
12 oz cod
freshly ground black pepper
Equipment: medium skillet
rimmed baking sheet
Preheat oven to 450°F. Quarter cauliflower through the core and remove core. Break cauliflower into bite-size florets. Toss florets with 3 tablespoons olive oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes.
Prep vegetables for fish
Trim root from shallot. Halve, peel, and thinly slice into half moons. Thinly slice garlic. Chop tomato.
Heat 2 teaspoons oil in a medium skillet over medium heat. Add cumin, mustard, and fennel seeds and cook until mustard seeds begin to pop, 1 minute. Add shallot and garlic; cook until softened, about 3 minutes. Add tomato, season with salt and pepper, and cook, mashing with the side of a wooden spoon until jammy, about 3 minutes. Add 1 cup water and bring to a simmer.
Season cod with salt and pepper and add to skillet, spooning some of the cooking liquid over top. Reduce heat, cover, and cook until fish is just cooked through, 4–6 minutes.
Pick cilantro leaves from stems. Cut lime into wedges.
Place some of the cauliflower in 2 shallow bowls. Divide cod between bowls and spoon liquid and vegetables over top. Top with cilantro and serve with lime wedges. Serve with any remaining roasted cauliflower. Enjoy!