Recipe courtesy of Psychologies Magazine (February 2017) and taken from Clean Eating Alice Eat Well Every Day: Nutritious, healthy recipes for life on the go
A diet high in cruciferous vegetables, such as cauliflower, has been linked to a reduction in the risk of cancer. Cauliflower is also full of antioxidants and dietary fibre and is therefore a superfood that you should be including in your diet. Paired with some heavenly baked fish and spices, this is a great weeknight supper staple.
Serves 2
Ingredients:
- 100g Greek yogurt
- 1 small garlic clove, peeled and minced
- 2 sprigs each of fresh mint and coriander, leaves chopped
- 1 tsp turmeric, plus an extra pinch
- 1/4 tsp ground cumin
- 2 large cod fillets
- 1 small cauliflower, cut into florets
- 1 tbsp coconut oil
- Sea salt
- Freshly ground black pepper
Step One – In a bowl, mix the yogurt and garlic with the chopped mint and coriander, a pinch of turmeric and the cumin, until completely combined.
Step Two – Add the cod, turn to coat and set aside to marinate.
Step Three – Preheat the oven to 200oC / 400oF / Gas Mark 6.
Step Four – Put the coconut oil into a roasting tray and place in the hot oven until melted. Add the cauliflower, sprinkle over a teaspoon of turmeric and season with a little salt and pepper then toss in the oil to cover.
Step Five – Roast in the hot oven for 40 minutes, adding the fish for the final 12 minutes. Serve immediately.
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