Fish Piccata

INGREDIENTS

Cauliflower Rice:
Olive oil
Broccoli stalks, diced
½ white onion, chopped
1 garlic clove, chopped
¼ red pepper, chopped
1 (24oz) bag of cauliflower rice
Onion powder, to taste
Garlic powder, to taste
Fresh cracked black pepper, to taste
JF Spicy Salt, to taste

Cod:
Olive oil (I like Kyoord)
1 cod fillet
JF Spicy Salt
Fresh cracked black pepper
Almond flour

Lemon Gravy:
1 garlic clove, minced
Vegetable stock
Capers (I like Jeff’s Garden)
Lemon juice, to taste
Lemon zest
4 Tbsp unsalted, vegan butter (I like Miyoko’s)

PROCESS

Cauliflower Rice

Step 1: In a large pan over high heat, warm the olive oil.

Step 2: Work in your chopped broccoli stalks, white onion, garlic, and red pepper, allowing them to soften slightly.

Step 3: Add in the cauliflower rice and combine well. Season with onion powder, garlic powder, cracked black pepper, and JF Spicy Salt.

Step 4: Turn the heat up and let this come together.

Cod

Step 1: Season your cod with JF Spicy Salt and cracked black pepper, then dredge lightly in almond flour.

Step 2: Warm the olive oil in a large pan. Lay in your fillet and re-season as needed.

Step 3: Allow it to brown on one side, then flip for an even cook. Remove from the heat.

Lemon Gravy

Step 1: In that same pan allow the garlic to slightly brown as it warms.

Step 2: Pour in your vegetable stock; deglazing the bottom of the pan. Work in the capers, lemon juice, and zest.

Step 3: As that reduces, work in your vegan butter. Allowing it to melt over the heat. Adjust seasoning to taste.

Step 4: Once this has come together, lay your cod back into the pan; generously coat it in the gravy we’ve created.

Step 5: Garnish with fresh parsley and serve over our cauliflower rice. Enjoy!