Moroccan-Style Cod with Green Olives, Lemon, and Cauliflower

By tammy1365

Ingredients

• 4 tablespoons olive oil, divided
• 5 cups cauliflower florets
• 6 garlic cloves, minced, divided
• 1 teaspoon turmeric, divided
• 3/4 teaspoon ground cumin, divided
• 1/3 cup white wine vinegar
• 2 tablespoons sugar
• 2 teaspoons fresh thyme leaves
• 20 large pimiento-stuffed green olives from jar, halved, plus 1 tablespoon brine
• 1 pound cod fillets
• 1/2 teaspoon paprika
• 3 tablespoons fresh lemon juice
• 14 mild green olives (such as picholine, Lucques, or Cypriot)
• 3 tablespoons chopped fresh cilantro

Details

Servings 4
Preparation time 40mins
Adapted from bonappetit.com

Preparation

Step 1

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add cauliflower; sauté 2 minutes. Add 2 minced garlic cloves, 1/2 teaspoon turmeric, and 1/4 teaspoon cumin; sauté until cauliflower is crisp-tender and beginning to brown, stirring and adding water by spoonfuls if browning too quickly, 4 minutes longer. Add vinegar, sugar, thyme, and 2 minced garlic cloves. Reduce heat to medium-low; simmer until most of vinegar is absorbed, about 2 minutes. Transfer to large bowl. Toss in stuffed olives and 1 tablespoon brine. Season with salt and pepper.

Place cod on plate. Sprinkle remaining 1/2 teaspoon turmeric, 1/2 teaspoon cumin, and 1/2 teaspoon paprika over fish. Sprinkle 2 minced garlic cloves over; drizzle with 2 tablespoons oil. Rub into fish on both sides. Cover and chill 1 hour.

Heat large nonstick skillet over medium-high heat. Add fish to skillet and cook until just opaque in center, 2 to 3 minutes per side. Carefully transfer fish to platter. Add lemon juice and green olives to skillet and stir 10 seconds; pour over fish. Spoon cauliflower mixture around fish, sprinkle with cilantro, and serve.