Ingredients:

  • 1 lb / 450 g very fresh Cod fillets (4 pieces)
  • 2 Tbsp / 30 ml Extra Virgin Olive Oil (for cooking)
  • 1/2 tsp / 2.5 g Sea Salt (divided)
  • 1/4 tsp / 1.25 g White Pepper (optional)
  • 1 Tbsp / 15 g Ghee or Unsalted Butter
  • 1 large head / approx. 600-700 g Cauliflower, cut into florets
  • 1 cup / 240 ml Low-Histamine Chicken Stock
  • 1/4 cup / 60 ml Full-Fat Coconut Milk
  • 1/2 tsp / 2.5 g Sea Salt (for purée)
  • Pinch of Nutmeg (optional)
  • 1/4 cup / 60 ml Fresh Lemon Juice
  • 1/2 cup / 120 ml Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tbsp / 30 g finely minced Chives
  • 1 Tbsp / 15 g finely chopped Parsley (flat-leaf)
  • 1 small clove Garlic, microplaned (optional, based on tolerance)
  • Pinch of Sea Salt (for vinaigrette)

Instructions:

  1. Prepare the Cauliflower Purée: Place cauliflower florets and chicken stock into a saucepan. Add 1/2 tsp sea salt. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the cauliflower is extremely tender and falling apart.
  2. Blend the Purée: Drain the cauliflower, reserving the stock. Transfer the cooked cauliflower to a high-speed blender or food processor. Add the coconut milk and a pinch of nutmeg (if using). Blend on high until completely smooth and silken, adding reserved cooking liquid 1 tablespoon at a time if needed to reach desired consistency. Keep warm.
  3. Make the Vinaigrette: Whisk together the fresh lemon juice, 1/2 cup olive oil, chives, parsley, and garlic (if using). Season with a pinch of sea salt. Set aside.
  4. Sear the Cod: Pat the cod fillets thoroughly dry and season with the remaining sea salt and white pepper (if using). Heat a large non-stick or cast-iron skillet over medium-high heat. Add 2 Tbsp olive oil.
  5. Cook the Fish: Once the oil is shimmering, place the fish skin-side down (if applicable) or presentation side down. Sear undisturbed for 3-4 minutes until a deep golden crust forms. Flip the fish, immediately add the ghee/butter to the pan, and baste the fish for the final 2-3 minutes of cooking until the fish is opaque and flakes easily (internal temperature 145°F / 63°C). Cook time will vary based on thickness.
  6. Plate the Dish: Spread a generous dollop of the warm cauliflower purée onto each plate. Place a seared cod fillet on top of the purée. Drizzle generously with the lemon-herb vinaigrette immediately before serving.