Seared Cod with Cauliflower Mash and Steamed Spinach

Ingredients

• Cod fillet 6 oz
• Steamed cauliflower 1.5 cups
• Steamed spinach 1 cup
• Olive oil 1 tablespoon

Method

1. Prepare the vegetables. If not already done, steam the cauliflower and spinach separately until tender. For cauliflower, steam until soft enough to mash, about 8-10 minutes. For spinach, steam for about 3-4 minutes until wilted but still bright green.
   Tip: Use a steamer basket or microwave with a little water covered with a lid or plastic wrap.
2. Mash the cauliflower. Transfer the steamed cauliflower to a bowl and mash it using a fork or potato masher until smooth but still slightly textured. You can add a pinch of salt or a teaspoon of olive oil if desired for extra flavor.
   Tip: Avoid adding too much liquid to keep the mash creamy but not watery.
3. Heat the pan and prepare cod. Pat the cod fillet dry with paper towels to remove excess moisture. Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Let the oil heat until shimmering but not smoking.
   Tip: Dry fish sears better and prevents sticking.
4. Sear the cod fillet. Place the cod fillet gently in the hot pan. Cook without moving for about 3-4 minutes until the edges turn opaque and a golden crust forms. Carefully flip the fillet and cook the other side for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
   Tip: Use a thin spatula to flip the fish gently to avoid breaking it.
5. Warm the steamed spinach. If the spinach has cooled, briefly reheat it in the microwave or in a small pan over low heat just until warmed through. Season with a pinch of salt if desired.
   Tip: Avoid overheating spinach to keep its bright green color and nutrients.
6. Plate and serve. On a plate, place the cauliflower mash as a base, lay the seared cod fillet on top or beside it, and add the steamed spinach on the side. Drizzle any remaining olive oil from the pan over the cod for extra flavor.
   Tip: Serve immediately for best taste and texture.

Pro tips

• Patting the cod dry before cooking helps achieve a nice sear.
• Use fresh or frozen cauliflower and spinach; steaming times may vary slightly.