Baked Herb-Crusted Cod with Roasted Garlic Cauliflower Mash

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

Cut the cauliflower into florets and place on a baking sheet. Peel 4 garlic cloves, leaving them whole, and add to the cauliflower.

Drizzle 2 tbsp of olive oil over the cauliflower and garlic, season with salt and pepper, and toss to coat. Roast for 20-25 minutes until tender and slightly browned.

While the cauliflower roasts, prepare the herb crust. In a bowl, combine 3/4 cup panko breadcrumbs, 3 tbsp chopped parsley, 1 tbsp thyme leaves, 1 tbsp lemon zest, 1/3 cup grated Parmesan, and 2 tbsp olive oil. Mix well until the breadcrumbs are moistened.

Pat the cod fillets dry with paper towels and season with salt and pepper. Place them on a lightly oiled baking sheet.

Spread 2 tbsp Dijon mustard evenly over the top of each fillet, then press the herb-breadcrumb mixture firmly on top of each piece of fish.

When the cauliflower has about 15 minutes left, place the fish in the oven and bake for 12-15 minutes, until the fish flakes easily and the crust is golden brown.

While the fish bakes, transfer the roasted cauliflower and garlic to a food processor. Add 2 tbsp butter, 1/4 cup milk, salt, and pepper. Pulse until smooth and creamy, adding more milk if needed for desired consistency.

Mince the remaining 2 garlic cloves and sauté in a small pan with a bit of olive oil until fragrant, about 1 minute. Stir into the cauliflower mash.

Divide the cauliflower mash between plates, top with the herb-crusted cod, and garnish with chopped chives and lemon wedges.