Baked Lemon Pepper Cod with Roasted Asparagus & Cauliflower Mash

Per serving

Protein

46g

Carbs

33g

Fat

22g

Calories

487

Ingredients

• 6 oz Atlantic cod fillet (170g, raw weight)
• 2 cups cauliflower florets (200g)
• 1 lb fresh asparagus, trimmed (454g)
• 2 tbsp light cream cheese (30g)
• 1 garlic clove, minced (3g)
• 1 tbsp olive oil (14g)
• 1 tsp lemon zest
• 1 tsp freshly cracked black pepper
• 1/2 tsp garlic powder
• Salt to taste
• 2 tbsp fresh parsley, chopped

Method

1. 1Preheat the oven to 400°F. Steam the cauliflower florets in the microwave 6 minutes until very soft. Transfer to a food processor with the cream cheese, minced garlic, garlic powder, salt and pepper. Blend until smooth.
2. 2Toss the asparagus with 1/2 tbsp olive oil, salt and pepper. Spread on a parchment-lined baking sheet.
3. 3Place the cod fillet on the same sheet. Rub with the remaining 1/2 tbsp olive oil, the lemon zest, black pepper, garlic powder and salt.
4. 4Roast 18-20 minutes until the cod flakes easily and the asparagus tips are caramelized. Warm the cauliflower mash in the microwave 90 seconds while the fish finishes.
5. 5Plate the mash as the base and lay the cod over it. Fan the asparagus alongside and garnish with the fresh parsley.