Cod with roasted cauliflower

This cod with roasted cauliflower is the perfect recipe for a delicious dinner with friends.

This recipe is

• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

60 minutes 

Ingredients for 2 servings

For the fish 

• 2 cod fillets (TK) 
• 1 tbsp olive oil for cooking 
• 1 tsp fennel seeds 
• Salt  

For the cauliflower

• 4 dates 
• ½ cauliflower, 1 tbsp olive oil for cooking 
• 2 tbsp capers in salt (1) 
• 1½ tbsp flat-leaf parsley 
• 1 red bell pepper 

For the sauce

• ½ clove (1) 
• ¼ tsp ground cinnamon 
• 1 Acerola juice 
• 1 tbsp olive oil 
• 1 tsp HistaFood Organic Vegetable Broth

preparation

• Preheat oven to 200°C 
• Clean the cauliflower, rinse it and cut it into large florets. 
• Mix the florets with oil and season with salt. 
• Spread on a baking sheet and roast in a preheated oven for 15-20 minutes. 

• For the sauce, clean and core the bell peppers, cut them into small pieces and purée them with a hand blender. 
• Sear the cod fillets in a pan with 1 tablespoon of cooking olive oil on both sides. 
• Reduce the heat, let it simmer for another 4-5 minutes until cooked through, and season with fennel seeds and salt. 
• Remove the cauliflower from the oven and mix with 4 finely chopped dates, 2 tablespoons of capers, some finely chopped parsley and salt. 
• Place on a plate 

• Pour the bell pepper sauce through a sieve into a pan and briefly heat with cloves, cinnamon, acerola juice, olive oil for cooking and HistaFood organic vegetable broth. 
• Place the cod fillets on top of the cauliflower and serve with the sauce. 

 

Our HistaFood tip

You can also prepare the sauce with broccoli or zucchini. 

Prepared with
=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1.
Please always consider your individual tolerance.