Pan-fried Skrei Cod with Scorched Cherry Tomatoes, Black Garlic and Harissa Crushed Cauliflower Mash

Serves	2
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Fish
Meal type	Lunch, Main Dish
Misc	Gourmet, Serve Hot
Occasion	Casual Party, Easter, Formal Party
Region	European
By author	Karen S Burns-Booth

These delicious Norwegian Skrei cod fillets are pan-fried with cherry tomatoes in a lemon sauce and served on top of spicy Moroccan inspired crushed cauliflower for an elegant and low calorie dish that is high in Omega 3 oil. Serve with seasonal salad leaves.

Ingredients

2 x Skrei cod fillets, skin on (about 180g to 200g each)
low fat olive oil spray (such as Fry Light)
sea salt and freshly ground black pepper
12 cherry tomatoes on the vine
zest and juice of 1 lemon
4 cloves of black garlic, peeled and finely diced
cooked cauliflower, crushed (Hard to gauge, but I used a teacup full for each person)
1 teaspoon harissa spice mixture (or 1 teaspoon harissa paste)
chopped fresh parsley (to serve)

Note

Directions

Step 1	Heat a large pan over a medium heat and spray the low-fat spray over the base.
Step 2	Season the cod fillets with salt and pepper and place them skin side down in the pan; arrange the cherry tomatoes around the cod and scatter the lemon zest over the fish and tomatoes.
Step 3	Cook the cod until the skin is brown and crisp, about four to five minutes, and then turn the fillets over and cook for a further three to four minutes on the other side - it depends now thick they are, the fish is cooked when the flesh is opaque. Turn the cherry tomatoes over to ensure they "scorch" on both sides.
Step 4	Five minutes before the fish and tomatoes are cooked, place another pan over a medium heat and spray with a little low-fat spray; fry the black garlic for 2 to 3 minutes and then mix the crushed cauliflower with the lemon juice and harissa and fry over a medium heat until it is hot and just charred.
Step 5	To serve: divide the cauliflower between two warm plates and then sit the cod on top of the cauliflower. Arrange the scorched tomatoes around the cod and cauliflower, scatter the chopped parsley over the top and serve with seasonal salad leaves.