Ingredients:

  • 1 large head (approx. 2 lbs / 900g) cauliflower, cut into small florets
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 4 (6 oz / 170g) cod fillets, patted dry
  • 2 tbsp (30ml) melted unsalted butter
  • 1 lemon, thinly sliced into rounds
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
  2. Toss cauliflower florets in a large bowl with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Spread the florets in a single layer on the pan. Roast for 12–15 minutes, tossing halfway through, until the edges are golden-brown and smell nutty.
  4. While the cauliflower is roasting, pat the cod fillets completely dry with paper towels to prevent steaming.
  5. In a small bowl, mix melted butter, minced garlic, and dried oregano.
  6. Brush the butter mixture generously over the top of each cod fillet.
  7. Remove the pan from the oven, nestle the seasoned cod fillets among the roasted cauliflower, and top with lemon slices.
  8. Return the pan to the oven and roast for an additional 8–12 minutes, or until the fish is opaque and flakes easily with a fork.
  9. Garnish with chopped fresh parsley before serving.