Herb-Crusted Baked Cod with Cauliflower Mash

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cut 1.5 cups of cauliflower into florets and place in a pot with enough water to cover. Add 1/4 tsp of salt and bring to a boil. Cook for 10-12 minutes until very tender.

While the cauliflower cooks, mince 2 garlic cloves and finely chop 2 tbsp of fresh parsley, 1 tsp of thyme, and 1 tsp of rosemary.

In a small bowl, combine 2 tbsp panko breadcrumbs, 1 tsp of lemon zest, half the minced garlic, all the chopped herbs, 1 tsp of olive oil, 1/4 tsp paprika, and a pinch of salt and pepper. Mix well to create the herb crust.

Pat the 7 oz cod fillet dry with paper towels and season with salt and pepper on both sides.

Place the cod on the prepared baking sheet. Spread 1 tsp of dijon mustard evenly over the top of the fish.

Press the herb mixture firmly onto the mustard-coated side of the fish to create a crust.

Halve 1/2 cup of cherry tomatoes and arrange them around the fish on the baking sheet. Drizzle the tomatoes with 1/2 tsp of olive oil and a pinch of salt.

Bake in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork and the crust is golden.

While the fish bakes, drain the cooked cauliflower thoroughly and return it to the hot pot. Allow it to steam dry for 1 minute.

Add the remaining minced garlic, 2 tbsp Greek yogurt, 2 tbsp chicken broth, and 1/2 tsp olive oil to the cauliflower. Mash until smooth and creamy using a potato masher or immersion blender.

In a small skillet, heat the remaining olive oil over medium heat. Add 1 cup of baby spinach and sauté for 1-2 minutes until just wilted. Season with a pinch of salt and pepper.

Spread the cauliflower mash on a plate, top with the herb-crusted cod, and arrange the roasted tomatoes and sautéed spinach alongside.

Drizzle 1 tbsp of lemon juice over the fish and vegetables before serving.