A vibrant and nutrient-dense dish designed for the Autoimmune Protocol. It features perfectly seared cod on a bed of creamy, anti-inflammatory turmeric cauliflower mash, served alongside tender sautéed kale for a complete, gut-friendly meal.
Ingrédients
- 300g cod fillets (2 fillets)
- 500g cauliflower (1 medium head)
- 150g kale, tough stems removed
- 30ml extra virgin olive oil
- 2 cloves garlic, minced
- 2cm piece of fresh ginger, grated
- 5g ground turmeric
- 1 lemon
- 1 handful fresh parsley or cilantro, chopped
- Salt to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Chop the cauliflower into florets. Steam or boil in salted water for 10-15 minutes until very tender. Drain thoroughly.
- 2.In a food processor or using an immersion blender, combine the cooked cauliflower, 15ml of olive oil, grated ginger, turmeric, and a pinch of salt. Blend until smooth and creamy. Keep warm.
- 3.Heat 5ml of olive oil in a pan over medium heat. Sauté half the minced garlic for 30 seconds, then add the kale. Cook for 3-5 minutes until wilted. Season with salt and a squeeze of lemon juice.
- 4.Pat the cod fillets dry and season with salt. Heat the remaining 10ml of olive oil in a skillet over medium-high heat. Add the rest of the garlic, then carefully place the cod in the pan.
- 5.Sear the cod for 3-4 minutes per side, until golden and cooked through (it should flake easily).
- 6.To serve, spoon the cauliflower mash onto two plates. Top with sautéed kale, then a cod fillet. Garnish with fresh herbs and a final squeeze of lemon juice.
Informations nutritionnelles
Pourquoi cette recette
This recipe is rich in anti-inflammatory compounds from turmeric, ginger, and omega-3s in cod. It's packed with fiber, vitamins, and minerals from cauliflower and kale to support gut health and overall wellness, while strictly avoiding common AIP triggers.
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