After a weekend on the continental side of the North Sea and eating only fish and seafood, I was determined to continue once we arrived home, since I love anything that comes from the sea and don’t always get enough of it. I was a bit undecided about with what to pair the fish I settled on, as their wasn’t much left in the fridge after our trip, until I read an interesting recipe on my friend’s blog, Edible Harmony. Edible Harmony
has gluten-free, grain-free, sugar-free, healthy recipes, all of which are delicious for any palate!
I found a recipe for fried “rice”, which is not made with rice at all, but ground cauliflower instead. And I was inspired (especially since I had a head of cauliflower in the fridge!). It’s a healthy variation for a traditional accompaniment to any dish.
Oven-Baked Fish & Cauliflower Fried “Rice”
Ingredients, for two persons
- 2 whole fish, any type you prefer
- 1 large tomato, sliced
- majada: a bunch of parsley and 3-4 cloves garlic
- sea salt to taste
- olive oil
- white cooking wine
Preheat oven to 180C, fan setting. Clean the fish and place in a baking dish, greased with olive oil. In a mortar and pestle, grind the parsley, the garlic, and a pinch of sea salt to create the majada.
Put some of the majada inside the gut, along with a couple of slices of tomato. Use remaining majada and tomato slices on top of the fish. Pour some olive oil over fish and add some white wine to the dish. Bake for 20-25 minutes, or until fish is cooked inside and there is no blood showing. (Depending on your oven, the time can vary.)
Serve with Cauliflower “Rice”, adapted from Edible Harmon’s recipe*
- 1 head of cauliflower
- 3-4 cloves of garlic, minced
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 eggs, beaten
- soy sauce (if you do not use soy, even fermented, substitute for sea salt or coconut aminos, as Edible Harmony suggests)
- olive oil, about 3 tablespoons
- sesame oil, about 2 teaspoons
Wash and cut up the cauliflower in medium chunks/florets. In a blender, grind the cauliflower florets until they are the size of rice. Set aside.
In a wok, heat the oils and add the onions and garlic. Saute 2 minutes and add the carrots. Stir-fry until the carrots are tender, but not soft (“al dente”). Push the vegetables to one side of the wok, and add the beaten eggs on the other side.
Cook and scramble the eggs. Once they are done, add the cauliflower and stir all of the contents together. Add soy sauce to taste and continue stir-frying until the cauliflower is tender, but not too soft.
*To my regular fried-rice, I add other vegetables and pineapple, depending what I have on hand. As I was new to this recipe, I only added carrots. But you can obviously experiment, as you like.