Super easy fish and cauliflower rice
Bland and very gentle on stomach fish dish.Recommended:start and mid of the chemo cycle
Ingredients
- 1 smaller piece of redfish, cod or any white fish
- 1 bigger cauliflower floret
- ½ smaller red onion, peeled
- 1 Tbsp frozen peas
- 1 Tbsp frozen corn, preferably organic
- 1 tsp extra virgin olive oil
- a pinch of salt and pepper, optional
Instructions
- Wash the cauliflower floret and prepare all the ingredients.
- Heat up the oven to 160’C. Put the fish on baking paper. Depending on how sensitive your stomach is, season it with a little bit of salt and pepper.Bake it covered with baking paper for around 20 - 25 minutes or until the fish is soft and flakes easily.
- Finely chop the onion floret. Roughly chop the cauliflower into smaller pieces, get them into a smaller chopper or blender and whizz until its size resembles rice. This will only take a minute or so.
- In a medium pan heat up the olive oil on medium-low heat and, add the chopped onion, lower the heat and cook on low heat for 2 minutes, stirring occasionally.Add the cauliflower rice and keep stirring and cook for a further 4-5 minutes or until the cauliflower rice becomes soft.
- Add the corn and peas and cook on low heat for 2-3 more minutes.
- Serve the cauli rice together with the fish.
Notes
When baking the fish, I usually use a piece of kitchen foil, fold all its sides over and use it as a mini baking tray, just to avoid washing up.
If you’re not very keen on using the oven for this little piece of fish and also, if you prefer to cook the fish even quicker, you can steam it in a steamer, lined up with a piece of baking paper. This way of cooking will cut the cooking time to half, about 10 minutes, and the fish will be even juicier.