In a quaint coastal town where the sea’s bounty was the heartbeat of the community, there lived a chef named Isla. Isla’s passion for the freshest catch and her dedication to a ketogenic lifestyle led her to create a dish that captured the essence of the sea while adhering to her dietary principles. She chose cod for its delicate flavor and versatility, dreaming up a recipe that would elevate this humble fish to new heights.
Completely Keto Herbed Mustard Cod with Cauliflower Rice was born from Isla’s desire to fuse the robust flavors of the garden with the ocean’s freshness. She seasoned the cod fillets with just a pinch of sea salt and ground black pepper, laying the foundation for a culinary masterpiece. The cod was then smeared with a generous layer of no-sugar-added Dijon mustard, infusing it with a tangy depth that perfectly complemented its mild taste.
To this, Isla added a rich tapestry of herbs: fresh parsley and basil, each handpicked from her garden, were chopped finely and sprinkled over the fish, marrying the sea’s breeze with the earth’s verdure. The garlic, minced to release its aromatic essence, was mixed with butter and drizzled over the cod, ensuring each bite was moist and flavorful.
Served atop a bed of finely riced cauliflower, Isla’s creation was a testament to her belief that keto dining could be both luxurious and satisfying. Her Completely Keto Herbed Mustard Cod with Cauliflower Rice quickly became a beloved staple in her restaurant, celebrated for its simplicity, elegance, and the joy it brought to those seeking comfort in keto cuisine. Isla’s dish was more than a meal; it was a celebration of the sea’s bounty and the flavors that flourish when passion meets plate.
Ingredients
- 24 Oz Cod fillets Four 6 oz filets
- 1 pinch Sea salt to taste
- 4 Tbs butter
- 1 pinch Ground black pepper to taste
- 6 Tbs fresh parsley chopped
- 12 Garlic cloves minced
- 5 Tsp Mustard no sugar added dijon preferred
- 6 Tbs fresh basil chopped
Instructions
-
Preheat oven to 375
-
Sprinkle the fish fillets with some salt and pepper and set aside
-
In a blender or Vita Mix combine all ingredients to combine well like a paste consistency
-
Pour an even amount of herbed paste on each piece of fish
-
Grease an oven proof baking tray with 4 Tbs butter, in order for the fish not to stick to the pan when removing and creating a tasty crispy skinned bottom
-
Bake for 20-25 minutes
-
Serve with a wedge of lime and a side of sauteed cauliflower rice
-
Sprinkle with paprika for color presentation
