Lemon & Herb Cod with Wild Rice, Cauliflower & Kale
Lemon & Herb Cod with Wild Rice, Cauliflower & Kale brings British flavour to a plate that delivers 48g of protein for 435 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 160g Cod Fillet
- 150g wild rice
- 80g cauliflower
- 80g kale
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the cauliflower and kale, then measure out the sauce ingredients.
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2
Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.
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3
Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.
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4
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the cauliflower and kale for 3-5 minutes until just tender with a little bite.
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6
Build the plate: wild rice first, then the veg and cod, spooning over any remaining sauce. Finish with the lemon wedge.
Tap ingredients and steps to tick them off as you cook.