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Herb-Crusted Cod with Cauliflower Risotto
Herb-Crusted Cod with Cauliflower Risotto

Herb-Crusted Cod with Cauliflower Risotto
A sophisticated keto-friendly dinner featuring herb-crusted cod and creamy cauliflower risotto.
Herb-Crusted Cod with Cauliflower Risotto
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 50
    g
     almond flour
  • 30
    g
     parmesan cheese
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 300
    g
     cauliflower
  • 30
    g
     butter
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 1
    item
     lemon
Preparation Time: 45 minutes
Herb-Crusted Cod with Cauliflower Risotto
Instructions:
  1. Preheat the oven to 200°C.
  2. Mix almond flour, parmesan cheese, chopped parsley, and thyme in a bowl.
  3. Season the cod fillet with salt and pepper, then coat it with the herb mixture.
  4. Place the cod on a baking sheet lined with parchment paper and drizzle with olive oil.
  5. Bake for 15-20 minutes until the crust is golden and the fish is cooked through.
  6. Meanwhile, grate the cauliflower to resemble rice.
  7. In a pan, melt butter over medium heat and sauté minced garlic until fragrant.
  8. Add cauliflower rice and cook until tender, about 5-7 minutes.
  9. Season with salt and pepper to taste.
  10. Serve the herb-crusted cod over the cauliflower risotto with a squeeze of lemon juice.
Nutrition Per Serving 645 g Per 100g
Energy 600 kcal 93 kcal
Protein 45 g 7.0 g
Fibre 8 g 1.2 g
Salt 1.5 g 0.2 g
Sugar 3 g 0.5 g
Carbohydrates 20 g 3.1 g
Fat 40 g 6.2 g
  • 200
    g
     cod fillet
  • 50
    g
     almond flour
  • 30
    g
     parmesan cheese
  • 10
    g
     fresh parsley
  • 5
    g
     fresh thyme
  • 300
    g
     cauliflower
  • 30
    g
     butter
  • 2
    clove
     garlic
  • 15
    ml
     olive oil
  • 1
    item
     lemon
1
Servings
0

Preheat the oven to 200°C.

Mix almond flour, parmesan cheese, chopped parsley, and thyme in a bowl.

Season the cod fillet with salt and pepper, then coat it with the herb mixture.

Place the cod on a baking sheet lined with parchment paper and drizzle with olive oil.

Bake for 15-20 minutes until the crust is golden and the fish is cooked through.

Meanwhile, grate the cauliflower to resemble rice.

In a pan, melt butter over medium heat and sauté minced garlic until fragrant.

Add cauliflower rice and cook until tender, about 5-7 minutes.

Season with salt and pepper to taste.

Serve the herb-crusted cod over the cauliflower risotto with a squeeze of lemon juice.

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