Healthy 20 Minute Dinner - Lemon Dill Fish Over Cauliflower Mash
Sunday, February 05, 2017
At the end of my last post, I mentioned that my Lemon Dill Fish recipe is delicious served over Mashed Cauliflower. The combination results in a super easy dinner that can be on the table in 20 minutes, and is friendly to special diets like gluten-free, grain-free, low-carb and ketogenic.
And yes, I've been on a mashed cauliflower kick lately.
I already provided shopping tips and tricks to make the recipes as easy as possible in my Mashed Cauliflower and Lemon Dill Fish posts, so I won't repeat myself. Feel free to click the post links to get those recipes and/or read the tips and tricks.
This meal can be completed easily in 20 minutes because you can make the mashed cauliflower while the fish is in the oven. Just remember to spoon the pan sauce from the fish over the mashed cauliflower.
Let's get on with it so you can get a healthy dinner on the table!
Lemon Dill Fish over Cauliflower Mash
Gluten-free | Dairy-free | Paleo | Primal | Low-Carb | Ketogenic
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Makes 4 servings
Lemon Dill Fish Ingredients:
-
4 4-6 oz fish fillets
-
4 Tbsp olive oil (1 Tbsp per fillet)
-
8 tsp lemon juice (2 tsp per fillet)
-
1 tsp dried dill (1/4 tsp per fillet)
- ½ tsp
salt (1/8 tsp per fillet)
Mashed Cauliflower Ingredients:
- 1 lb frozen cauliflower florets or 1 medium head cauliflower, chopped (about 4 cups)
- 2 Tbsp
butter (or Spectrum butter flavored shortening for vegan version)
- 2 Tbsp
mayo (Just Mayo by Hampton Creek for vegan version, Chosen Foods Mayo for Paleo
version)
- ¼ tsp
salt
Directions:
Preheat oven to 400 degrees.
Spread half of the olive oil in the bottom of a baking dish.
Arrange the fish in a single layer. Pour lemon juice over each fillet, followed
by olive oil, using your finger or the back of a spoon to spread it evenly over
the fish. Sprinkle dill and salt over each fillet. Cover the baking dish
tightly with foil and use a knife to poke 2 holes over each fillet. Cook in
preheated oven for 15 minutes.
While
fish is in the oven, Steam cauliflower for 8 minutes, either in a steaming
basket over boiling water on the stove, or in its bag in the
microwave (cut a hole in the bottom and drain excess water after cooking if
using this method). Place steamed cauliflower in blender with butter and salt.
Let sit for a few minutes while the butter melts and softens.
Add the
mayo and blend until smooth, about 1-2 minutes.
Remove foil from the fish immediately after removing from the oven. Serve
fish on top of the mashed cauliflower. Don’t forget to pour the remaining juice in
the pan from the fish over the cauliflower as a sauce. It’s delicious!
Salt to taste.
Salt to taste.
What do you think of this meal? Let me know in the comments below!
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