Orange Roughy with Curried Cauliflower over Rice
INGREDIENTS
  • Cooking Time: 40
  • Servings: 4
  • Preparation Time: 10
  • 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
  1. Cook rice according to instructions (easiest in rice cooker)
  2. Preheat oven to 375
  3. Place florets into a large mixing bowl and coat evenly with oil
  4. Sprinkle in half the curry powder, sea salt, and black pepper
  5. Toss the cauliflower to coat
  6. Sprinkle in remaining spices and toss again to coat
  7. Place the cauliflower into a baking pan or on a roasting tray
  8. Bake uncovered for 20 minutes
  9. While cauliflower is baking, season fish with salt and pepper and place into a shallow baking dish or pan
  10. Place fresh herbs and thinly sliced pieces of butter (or oil) on top of fish fillets
  11. Lay 2-3 lemon slices on top of each fillet
  12. Squeeze any remaining lemon pieces and juice onto the fish
  13. Toss and turn the florets and bake for another 20 minutes until turning a slightly toasted golden brown color
  14. Towards the last 12-15 minutes of baking time, add the fish to the oven
  15. The fish is done when it flakes easily with a fork
RECIPE BACKSTORY
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.