broiled cod and cauliflower rice with romesco and black olive sauces

its friday, fishes!

i am catholic, so i observe the absence of eating land animals on fridays. for me, this a welcome change from our normal menu. fish is such a light, delicious ingredient to cook with, so i like to keep it really simple. -minimal seasoning for the fish, but i go nuts with sauces to have with the fish. the sauces keep in the refrigerator for several weeks, so if you make a batch you can spread it out and use the sauces up here and there to spice things up for a kabillion different meals.

this is last week’s meal, broiled lemon cod with romesco, black olive sauce, and basil cauliflower rice.  i added some carmelized onions that we had leftover from another meal to use them up. these 2 sauces were a beautiful way to accompany light flavors of cod and cauliflower. i have been really loving cauliflower rice lately. i find that i may prefer it to grain rice, as it has lots of flavor and reheats flawlessly.

this was a super delicious & easy meal to prepare. obviously, this would be a really quick dinner to make if you are on your own for a friday and need something to put on a “table for one”, like i will tomorrow night!

don’t skip making the sauces. they are so simple to make and will last for several meals.

this recipe makes enough rice for 4 servings, and lots of sauces. make the sauces first to give them time to develop their respective flavors. then make the cauliflower, then the fish.

for romesco:

1 cup almonds

1 cup roasted red peppers

1 roasted ancho chile

1 tbsp paprika

1 tsp salt

3 or 4 raw cloves of garlic

zest of a lemon

1/4 cup olive oil

method: in food processor, puree all ingredients until they form a sauce. let stand at room temp for a bit. serve with anything that you want to taste delicious.

for black olive sauce:

1/2 cup pitted black olives

1 tbsp capers

1/2 cup good quality olive oil

half clove garlic

method: combine all ingredients in food processor or mini food processor. let set for a little bit at room temp before serving.

broiled cod with cauliflower rice

2 fillets of fresh cod

1 lemon

black pepper

salt

few leaves fresh basil

good tasting olive oil

1 head cauliflower, cleaned and cut into large trees

method:

for cauliflower rice, shred cauliflower in food processor. add chopped basil, salt, juice from half a lemon, and whatever dry spices you wish, such as dried garlic or onion.

in deep skillet, warm up a little olive oil over low-medium heat. add cauliflower rice to skillet once it is warm and cook, covered, until tender. mine took roughly 10 minutes. be sure to stir pretty constantly so it doesn’t burn.

for the cod: an hour before broiling, juice your lemon over the fish and sprinkle black pepper over it. do not salt until just before putting fish into broiler or the fish will get rubbery. let fish marinate for an hour.

preheat broiler. place fish on broiler pan, well oiled, and cover fish in olive oil and dusting of salt. broil for 5 minutes or so, just until edges get slightly brown. serve over cauliflower rice. with romesco and black olive sauce.

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5 thoughts on “broiled cod and cauliflower rice with romesco and black olive sauces

  1. Great recipe!
    The fresh alaskan cod came off the truck & i was waiting for the unpacking. The staff were very helpful and gave me a great serving portion!
    The recipe was wonderful! A meal for any friday, not just in lent!

    • thanks so much for the positive review, fr! i’m really glad you enjoyed it. it becomes difficult to do fish so much during lent, but once i realized it was about simplicity and less about glorifiying the food, i found such wonderful flavors in the fish itself.
      hope you stop in again soon to check out more recipes!

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