Orange Roughy with Curried Cauliflower over Rice
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
Fish:
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
Cauliflower:
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
Rice:
1 cup uncooked rice or quinoa (any kind)
Directions
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
