Cauliflower in the oven - 10 cooking recipes with step-by-step photos

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Prepared by: Marina Shcherbakova

07/10/2015 Cooking time: 1 hour 0 minutes

I want to share a recipe for cooking fish with cauliflower in the oven. The dish will appeal to lovers of tasty and healthy food.

Cod baked in Kazakh style with apples, lemon and mayonnaise

Among the Kazakhs, the dish is called koktal, and is very popular among housewives. You can cook from any fish.

Required:

• Cod – 2-2.5 kg.
• Lemon - ½ fruit.
• Sweet pepper – 3 pcs.
• Tomatoes – 3 pcs.
• Onion – 3 heads.
• Apples – 1-2 pcs.
• Mayonnaise - to taste.
• Seasonings for fish, salt.

How to cook:

1. To cut cod, cut it lengthwise along the ridge. Pull out the spine, the insides. The head and tail do not need to be removed. Rinse the carcass and unwrap it. Pour lemon juice and season with spices.
2. Transfer to form.
3. Chop the onion into half rings. Cut the bell pepper into rings, removing the seeds.
4. Place a layer of onion rings in the mold, then place the peppers, covering the cod carcass.
5. Chop the apples into small cubes and place in the next layer. Last come the tomatoes, cut into slices.
6. Add a little salt to the layers. Draw a mesh of mayonnaise on top.
7. Cook in a home oven at 180°C for 30-40 minutes.

Home cooking

A fish as neutral in taste as pollock goes well with a wide variety of vegetables, and I really love oven-baked fish for its ease of preparation with an excellent final result. Somehow there were no other products in the refrigerator except cauliflower and pollock, I baked them in cream, it turned out great. And now this recipe is one of my favorites. Today I added fried carrots and onions and cheese for a nice crust. The taste of the dish is delicate, slightly sweet due to the fried vegetables, the aroma is amazing. Any fish without small bones and a pronounced marine smell is suitable for cooking - pike perch, blue whiting, cod, hake. I love cooking with pollock; not only is it tasty and healthy, it also has the undoubted advantage of being sold in any store on the way home from work.

Compound:

• Cauliflower - half a small fork
• Pollock - 1 medium size piece
• Carrots - 1 piece
• Onion - 1 piece
• Olive oil - 2 tablespoons
• Cream - 120 grams
• Eggs - 2 pieces
• Hard cheese – 50 grams
• Spices (oregano, tarragon, thyme, coriander) - 1 teaspoon (optional)
• Salt - a pinch

How to cook tender oven-baked pollock with cauliflower in a creamy sauce with cheese

Boil half the cauliflower for 7 minutes after boiling in salted water, drain in a colander, cool and disassemble into inflorescences.

Prepared Cauliflower

Prepare the vegetables - chop the onion, grate the carrots.

Prepared vegetables

Prepare pollock - defrost, cut off fins, rinse and dry. Cut into portions.

Slice the fish

Fry the fish pieces in heated olive oil over high heat for 2-3 minutes on each side.

Fry the fish

Transfer the fish and cool, and fry the carrots and onions in this oil until tender, 6-7 minutes over medium heat.

Fry carrots and onions

Turn on the oven at 200 degrees. For this amount of food you need a small but deep heat-resistant form. I have a round one, 20 cm in diameter. Place half a carrot and onion on the bottom.

Place half of the roast

Top with all the cauliflower.

Place cauliflower

Now - a layer of pollock, removing large bones. Add salt. Salt, like spices, should be used minimally in this recipe so as not to overpower the delicate taste of the creamy cheese sauce.

Place the fish

Place the remaining fried vegetables on top of the pollock pieces.

Place remaining vegetables

Whisk the eggs with cream and pour this mixture over the fish and vegetables.

Add fill

Sprinkle with grated cheese and spices.

Add cheese and spices

Place the pollock with vegetables in a creamy sauce and cheese in an oven preheated to 200 degrees for 20-25 minutes, until a crust appears on the melted cheese.

A fragrant tender dish, pollock baked with cauliflower

Pollock baked in the oven with cauliflower in a creamy sauce with cheese is ready. Cut into portions, sprinkle with fresh herbs if desired.

Pollock baked in the oven with cauliflower in a delicate creamy sauce and cheese

While the dish is warm, it is most delicate, and when cold, all shades of taste become a little sharper. It's hard to say which I like better. Try it!

Cod fillet with tomatoes in the oven

An easy, everyday recipe that comes together in minutes.

You will need:
500 g cod fillet, 2 tomatoes, 150 g cheese, spices, herbs.
Preparation:

Season the fillet, cut the cheese into thin slices, and the tomatoes into slices. Place the cod in a greased pan and place the cheese and tomatoes on top. Bake for 20 minutes in the oven at 180 degrees.

Recipe Baked cod with cauliflower. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Baked cod with cauliflower.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Cod baked with cauliflower is 98.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cod in the oven with vegetables, cheese and sour cream

Cod fillet with vegetables, sour cream and mustard sauce and cheese. It cooks very quickly and is eaten even faster. The dish has a great sauce, I recommend remembering it because it is suitable for baking any fish with white meat.

You will need:

• Cod fillet – 4 pcs.
• Cheese – 400 gr.
• Tomatoes – 6 pcs.
• Zucchini - a couple.
• Carrots – 2 pcs.
• Onion – 2-3 large heads.
• Mushrooms (champignons) – 400 gr.
• Sour cream – 400 gr.
• Mustard – 3 large spoons.
• Olive oil – 50 ml.
• Thyme, rosemary, pepper, salt.

How to cook:

1. Chop the vegetables as desired. Make sure the slices and cubes are the same size so they cook at the same time. Place in a common bowl (except for onions), add a little salt and pepper.
2. Rinse the cod fillet and place on an oiled baking sheet.
3. Cover with onion cubes and half rings. Sprinkle with seasonings.
4. Mix sour cream and mustard in a small bowl. Spread some of the sauce in an even layer on top of the onions.
5. Cut the mushrooms and make the next layer.
6. Make a fur coat from chopped vegetables. Pour the sauce over again.
7. Grate the cheese with coarse shavings and sprinkle on the dish.
8. Bake at 180 o C for 40 minutes. The beautiful golden brown crust that appears on the casserole will tell you that it is ready.

Cod with pepper and tomato sauce

There are clearly visible Italian roots in this recipe!

You will need:
800 g cod fillet, 3 tomatoes, 1.5 red peppers, 1 onion, garlic, 150 g mozzarella, spices, lemon juice.
Preparation:

Peel the tomatoes, peppers and onions, chop coarsely and grind in a blender until smooth. Place the cod fillet in a mold, sprinkle with lemon and sprinkle with spices. Pour vegetable sauce on top and crumble mozzarella. Bake in the oven for 25 minutes at 180 degrees.

Cod with vegetables - dietary recipe

I suggest baking the cod by wrapping it in parchment. Thanks to this, the fish will not lose a drop of juice and will become juicy and aromatic.

Ingredients

• Cod fillet – 600 gr.
• Eggplant.
• Zucchini.
• Bell pepper.
• Onion.
• Dill, parsley - a small bunch.
• Butter – 3 small spoons.
• Salt, seasonings for fish.

How to bake:

1. Cut the eggplant into slices and add salt. Leave for a quarter of an hour so that the bitterness goes away. Rinse afterwards.
2. Remove the middle part from the pepper and zucchini. Cut the bell pepper pulp into strips and zucchini into slices.
3. Chop the onion into thick half rings.
4. Divide the cod fillet into three portions, sprinkle with seasonings and add a little salt.
5. Cut a sheet of parchment into a rectangular shape, twice the size of the baking sheet, with a small margin. Place on a baking sheet.
6. Place fish preparations on it. Place the chopped vegetables between them and on top of the pieces.
7. Cover the cod and vegetables with the free end of the parchment, wrap and secure.
8. Place in the oven, preheated to 180 o C. Cooking time 25 minutes.

How to cook cod with vegetables and cream

Cod goes well with cream and becomes more tender. The dish is recommended for dietary nutrition, since its calorie content is low. In my notebook the sauce is marked as Bulgarian.

We take:

• Cod fillet – 300 gr.
• Zucchini – 150 gr.
• Celery - stalk.
• Sweet pepper – ½ part.
• Bulgarian sauce:
• Medium onion.
• White wine – 50 ml.
• Sunflower oil - spoon.
• Cream – 20 ml.
• Milk – 50 ml.
• Parsley – 2 sprigs.
• Granulated sugar - a pinch.
• Fish broth (water) – 50 ml.
• Salt pepper.

How to bake:

1. Lightly fry the diced onion, pour in the wine. Wait for it to evaporate. Pour in milk and cream instead of wine.
2. Simmer over low heat until the cream and milk have evaporated. Pour in the broth, salt and pepper. Add sugar, add chopped parsley. Simmer for 2 minutes - the sauce is ready.
3. Cut the zucchini and bell pepper into strips. Chop the celery stalk into rings. Fry vegetables in sunflower oil in a frying pan.
4. Spread parchment paper on a baking sheet. Place half of the vegetables.
5. Place the fish fillet on top. Hide under a layer of the second half of vegetables.
6. Cook at 180 o C. Baking time 10-12 minutes.

Pollock with vegetables

Ingredients:

1. 2 medium onions;
2. 1 small carrot;
3. 6-7 potatoes;
4. 100 g sour cream or mayonnaise;
5. 1 bunch of dill;
6. 1 bunch of fresh green onions;
7. 800 g pollock fillet;
8. ½ cup cream (milk).

Preparation:

1. Peel the onion and cut into cubes. Pour a little vegetable oil into the bottom of the multicooker bowl. Transfer the onion to a bowl.
2. Peel the potatoes and cut into small cubes or circles, place on top of the onion.
3. Salt, pepper and brush a little sour cream or mayonnaise on top.
4. Wash the pollock fillet and cut into pieces. Salt and pepper again, sprinkle with fish spices and coat again with sour cream or mayonnaise.
5. Wash the greens and chop them, sprinkle on top. Peel the carrots and grate them on a coarse grater. Place a layer of carrots on top of the greens.
6. Pour cream (milk) over all ingredients.
7. Close the lid and set the cooking mode for pollock with vegetables in the multicooker to “Baking” for 50 minutes
   .

Cod gratin

A delicious and beautiful cod fillet casserole with a cheese crust.

You will need:
1 kg cod fillet, 2 glasses of milk, 3 tbsp.
butter, 6 tbsp. flour, 0.5 cups breadcrumbs, 1.5 cups grated cheese, spices. Preparation:

Boil the fish in boiling water for 5-6 minutes and let dry. Melt the butter, fry the flour and slowly pour in the milk, stirring vigorously. Cut the fish into pieces, place in a mold, brush with sauce and continue alternating layers until the end of the fish. Sprinkle grated cheese and breadcrumbs on top, and bake in the oven for about 20 minutes at 180 degrees.

Cod liver salad: 15 most delicious recipes

Ingredients:

• Cod steaks – 8 pcs. (80-90 g each)
• Cauliflower – 1 head (about 350 g)
• Zucchini – 200 g
• Cream 20% fat - 200 ml
• Olive oil – 4 teaspoons
• Ground black pepper - to taste
• Salt - to taste