Fish and Cauliflower in Cilantro Pesto

Directions

• Preheat the oven to 375°F.
• Wash cauliflower. Bring a pot of water to a boil. Add cauliflower florets, cook until tender, then drain.
• Spread florets on a baking sheet, drizzle with olive oil, and roast for 25 minutes until golden.
• Make the cilantro pesto next. Wash and dry cilantro, discarding stems. Peel and chop garlic.
• Mash with a pinch of salt using a pestle or mini-processor.
• Heat olive oil in a skillet over medium heat for about 3 minutes. Add garlic and cilantro, stir, and cook for 2 minutes until fragrant. Remove from heat.
• Use immediately, or cool and freeze in small containers topped with a thin layer of olive oil (keeps up to 6 months).
• Next cook the fish: Season fish with salt. And any other seasonings you prefer.
• Heat half the oil in a skillet over medium heat. Pan-fry fish on both sides until firm and cooked through, about 3–4 minutes per side.
• Rub cilantro pesto over the fish while still warm. Return roasted cauliflower to the skillet, toss with a little pesto, and cook for 2–3 minutes.
• Finish with a squeeze of lemon juice before serving.