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Orange Roughy with Curried Cauliflower over Rice

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Serves 4 | Prep Time 10 | Cook Time 40

Why I Love This Recipe

This was a combination of 2 recipes I derived from a great fellow health coach and inspirational leader in health and wellness: Andrea Beaman. I found that these two complimented each other very well with an added side of rice/quinoa.

Ingredients You'll Need

4 fillets orange roughy (or any white fish)
1 tbsp. each dill, parsley, & oregeno
2 tbsp. butter (or olive oil)
Sea salt
Black pepper
1-2 large lemons, sliced into thin rounds

1 large head cauliflower, rinsed, stem removed, and cut into florets
2 tbsp. olive oil or coconut oil
2-3 tsp. curry powder
1/4 tsp. sea salt
1/4 tsp. black pepper

1 cup uncooked rice or quinoa (any kind)


Cook rice according to instructions (easiest in rice cooker)

Preheat oven to 375

Place florets into a large mixing bowl and coat evenly with oil

Sprinkle in half the curry powder, sea salt, and black pepper

Toss the cauliflower to coat

Sprinkle in remaining spices and toss again to coat

Place the cauliflower into a baking pan or on a roasting tray

Bake uncovered for 20 minutes

While cauliflower is baking, season fish with salt and pepper and place into a shallow baking dish or pan

Place fresh herbs and thinly sliced pieces of butter (or oil) on top of fish fillets

Lay 2-3 lemon slices on top of each fillet

Squeeze any remaining lemon pieces and juice onto the fish

Toss and turn the florets and bake for another 20 minutes until turning a slightly toasted golden brown color

Towards the last 12-15 minutes of baking time, add the fish to the oven

The fish is done when it flakes easily with a fork

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