Baked Fish With Cauliflower Rice Pilaf Sheet Pan Meal Recipes
SHEET PAN CURRIED CAULIFLOWER AND SALMON
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a rimmed baking sheet in the upper third of the oven; preheat to 450˚ F. Toss the cauliflower and potatoes with the olive oil, curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes.
- Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use.
- Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness.
- Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce.
CRISPY CAULIFLOWER FISH BAKE
Comfort food with fish. From Curtis Stone's special dishes for Coles Supermarkets, haven't made it yet but I suspect it would work well. You could use any fish really or even chicken.
Provided by Chickee
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C conventional/200°C fan forced.
- Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft.
- Strain cauliflower and reserve milk.
- Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
- Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened.
- Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
- Add fish, cauliflower purée and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
- Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown. Remove from oven and serve.
Nutrition Facts : Calories 214.9, Fat 12.6, SaturatedFat 4.5, Cholesterol 21.4, Sodium 145.8, Carbohydrate 19.8, Fiber 4.9, Sugar 5.7, Protein 8.5
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SHEET PAN COD AND CAULIFLOWER RICE - WYSE GUIDE
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- Break the cauliflower into small florets. Using a food processor, pulse florets in batches until they are broken down into rice-like pieces. Pour rice on a large sheet pan.
- In a medium skillet, heat 2 tbsp olive oil over medium-low heat. Add onion and salt. Sauté until the onion is softened, 5 minutes. Add the garlic and cook for an additional minute. Remove the skillet from the heat and add the cumin, ground ginger, coriander, turmeric, and cinnamon to the hot oil. Stir to bloom spices. Pour the spice mixture over the riced cauliflower, reserving 1 tbsp in the skillet. Add the raisins and olives to the cauliflower rice and stir to evenly incorporate. Place in oven and bake 10 minutes before adding the fish.
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