Pan-Seared Cod with Cauliflower Puree and Summer Salad

Ingredients

• 2 cod fillets (6 oz each)
• 1 small head of cauliflower, cut into florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 2 cups baby spinach
• 1 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pine nuts
• 1 tbsp olive oil
• Fresh dill and lemon zest for garnish
• Salt and black pepper to taste

Instructions

1. Steam cauliflower florets until tender, then blend with butter, cream, salt, and pepper until smooth. Keep warm.
2. Heat olive oil in a skillet over medium-high heat. Add cherry tomatoes and cook until blistered and bursting, then remove from pan.
3. Season cod fillets with salt and pepper. In the same skillet, sear the fish for 3-5 minutes per side until golden brown and opaque.
4. Toss the baby spinach with the warm blistered tomatoes, feta cheese, and toasted pine nuts.
5. Spoon a generous swirl of cauliflower puree onto the plate.
6. Place the seared cod fillet next to the puree and serve the summer salad on the side.
7. Garnish the fish with fresh dill and lemon zest.